Corn Salad

Note: To cook fresh corn, cut corn kernels from cob. Cook covered in very small amount of boiling, salted water or milk for 5-6 minutes. (Could fry slowly in butter.)

Cherry Tomato Corn Salad

1/4 cup minced fresh basil
3 tablespoons olive oil
2 teaspoons lime juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn, thawed
2 cups cherry tomatoes, halved
1 cup chopped seeded peeled cucumber

In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well.  In a large bowl, combine the corn, tomatoes and cucumber.  Drizzle with dressing and toss to coat.  Refrigerate until serving.  (Makes 6 servings.)

Nutrients per serving (2/3 cup):  125 calories, 7g fat (1g saturated fat), 0 cholesterol, 302mg sodium, 15g carbohydrates, 2g dietary fiber, 2g protein.

(Recipe from Taste of Home's Weeknight Cooking Made Easy 2005)

Corn With A Kick

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter or margarine
2 cups whole kernel corn
1/4 cup diced tomato
1 teaspoon salt
1/8 teaspoon pepper
Cayenne pepper to taste

In a large saucepan, saute onion and green pepper in butter until tender. Stir in the corn, tomato, salt, pepper and cayenne. Cover and simmer for 5-10 minutes or until heated through, stirring occasionally. (Makes 4 (1/2 cup) servings.)

Nutrients per serving (1/2 cup): 125 calories, 4g fat (2g saturated fat), 8mg cholesterol, 961mg sodium, 16g carbohydrates, 3g fiber, 2g protein.

(Recipe from Taste of Home's Weeknight Cooking Made Easy 2005)

Jiffy Corn-Relish Salad

Use canned corn-salad relish if you have it; otherwise, mix canned whole kernel corn with pickle relish, mayonnaise, and prepared mustard to taste. Serve on lettuce.