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Prep 20min
Total40min
Servings8
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Ingredients
4
ears fresh sweet corn (white, yellow or combination)
1
tablespoon olive oil
2
cups chopped tomatoes
1/4
cup chopped fresh basil leaves
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup chopped onion
2
tablespoons olive oil
1
tablespoon white wine vinegar
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Steps
1
Heat oven to 400°F. Remove husks and silks from ears of corn. Drizzle corn with 1 tablespoon olive oil; place on ungreased cookie sheet. Bake 18 to 20 minutes or until crisp-tender.
2
Cool until safe enough to handle. Cut corn kernels from cobs into large bowl. Add remaining ingredients. Mix well.
3
Cover and refrigerate salad until ready to serve.
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To save time, use 2 cans (15.25 oz each) whole kernel sweet corn, drained, in this recipe.
Recipe can easily be doubled or tripled.
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Nutrition Facts
Serving Size:1 Serving
Calories
86.8
Total Fat
5.7g
9%
Saturated Fat
0.8g
4%
Sodium
153.2mg
6%
Potassium
203.8mg
6%
Total Carbohydrate
9.1g
3%
Dietary Fiber
1.4g
5%
Sugars
3.6g
Protein
1.7g
% Daily Value*:
Vitamin C
14%
14%
Calcium
1%
1%
Iron
2.20%
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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