Recipe Details
Ingredients
-
6earscorn, husked and cleaned
-
3largetomatoes, diced
-
1largeonion, diced
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¼cupchopped fresh basil
-
¼cupolive oil
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2tablespoonswhite vinegar
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salt and pepper to taste
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
-
Toss corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper in a large bowl; chill until serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories306 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 2g |
11% |
| Sodium 9mg |
0% |
| Total Carbohydrate 43g |
16% |
| Dietary Fiber 6g |
22% |
| Total Sugars 10g |
|
| Protein 6g |
12% |
| Vitamin C 29mg |
32% |
| Calcium 31mg |
2% |
| Iron 1mg |
7% |
| Potassium 672mg |
14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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