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Published: Sunday, 6/1/2014 - Updated: 3 months ago

KITCHEN SCOOP

Picnic season calls for fresh corn salad

BY ALICIA ROSS
Fresh Corn Relish Salad is low in fat and bursting with flavor. Fresh Corn Relish Salad is low in fat and bursting with flavor.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge

It’s officially picnic season, and we can always use an easy-to-take-along salad that is fresh and bursting with flavor. Look no further than today’s recipe for Fresh Corn Relish Salad. As the name implies, it’s full of summer’s freshest ingredients; this salad actually improves as it waits to be served.

I have used tomatoes, cucumbers, and green onions for my corn relish salad. But you can add bell peppers, celery, or sweet onions, if you choose. It’s really that adaptable. Because there’s no oil in the salad, it is low in fat, yet off the charts in flavor.

Pair this versatile relish salad with any grilled item of choice, but meat or not, it’s delicious. It’s a perfect way to eat fresh corn without all the hassle of keeping it hot for your picnic. And it’s fast — less than 15 minutes after the corn is cooked. Any type of fresh-off-the-cob corn is wonderful. For pretty-as-a-picture presentation, though, I love to use speckled corn. But if it’s fresh corn, you’re going to love this salad.

Fresh Corn Relish Salad

Start to finish: 45 minutes

Yield: 10 servings (½ cup serving each)

6 ears fresh corn

1 cup fresh tomato, unpeeled and chopped

1 cup fresh cucumber, chopped

¼ cup green onions, sliced

¼ cup sugar

½ cup white distilled vinegar

½ teaspoon salt

¼ teaspoon coarse ground pepper

Place the shucked corn in a large pot and fill with tap water until all ears are just covered. Place over high heat and bring to a boil. When water is rapidly boiling, cook for 5 minutes. Then immediately drain and rinse corn with cold water. Set aside to cool.

In a large bowl, cut the corn from the cobs and scrape the cobs well. Add the tomato, cucumber and onions to the freshly cut corn.

In a small jar with a tight-fitting lid, combine the sugar, vinegar, salt and pepper. Cover and shake well to combine until sugar is dissolved. Pour the dressing over the fresh vegetables and toss to coat well. Serve immediately, or cover tightly and store in the refrigerator until ready to serve, up to 24 hours.

Approximate values per serving: 57 calories, 0.3 g fat (0 g saturated), no cholesterol, 1.3 g protein, 14 g carbohydrates, 1.2 g dietary fiber, 117 mg sodium.

Contact Alicia Ross at Kitchen Scoop, c/​o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to tellus@kitchenscoop.com. Visit the Kitchen Scoop website at www.kitchenscoop.com.



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