Corn off the Cob

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Corn off the Cob
This recipe is so simple. Shave the kernels off boiled sweet corn, then toss with lime juice, olive oil, cilantro, red onion and a dash of hot sauce for sass. It tastes great at any temperature.
total:
15 mins
Servings:
6
Yield:
6 cups
Corn off the Cob Brie Passano

Ingredients

Directions

  • In a large bowl, whisk together lime zest, lime juice, sugar, salt and hot sauce. While whisking, slowly pour in olive oil and continue whisking until emulsified. Set dressing aside.

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  • Bring a large pot of salted water to a boil. Working in batches as necessary, add corn and boil until tender, about 4 minutes. Drain.

  • As soon as corn is cool enough to handle, cut kernels off cobs and place kernels in bowl with dressing. Add red onion and cilantro; toss to combine. Cover and refrigerate until needed. Serve cold or at room temperature.

Nutrition Facts

Per Serving:
261 calories; fat 18g; saturated fat 3g; carbohydrates 27g; mono fat 12g; poly fat 3g; insoluble fiber 3g; sugars 10g; protein 4g; vitamin a 322.7IU; vitamin c 15.5mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.2mg; vitamin b6 0.2mg; folate 57.9mcg; sodium 207mg; potassium 388mg; calcium 12mg; iron 0.7mg.
© Copyright 2022 Midwest Living. All rights reserved. Printed from https://www.midwestliving.com 05/28/2022
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