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Randy Mayor Photo by: Randy Mayor

Fresh Corn Salad

Fresh sweet summer corn requires no cooking, which makes this corn salad a particularly appealing warm-weather side dish for grilled fish, poultry, or meat. Add crumbled feta cheese, grilled shrimp, or chicken to make it an entrée.

Cooking Light AUGUST 2007

  • Yield: 8 servings (serving size: about 1/2 cup)

Ingredients

  • 3/4 cup light sour cream
  • 1 teaspoon Worcestershire sauce
  • 3/4 teaspoon seasoned salt
  • 3 cups fresh corn kernels (about 5 ears)
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped green onions

Preparation

Combine first 3 ingredients in a large bowl, stirring with a whisk. Add corn and remaining ingredients, stirring to combine. Cover and refrigerate at least 2 hours before serving.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 21%
  • Fat: 2.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 4g
  • Carbohydrate: 22.2g
  • Fiber: 3.1g
  • Cholesterol: 8mg
  • Iron: 0.8mg
  • Sodium: 94mg
  • Calcium: 13mg
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Fresh Corn Salad recipe

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