Rating: 4 stars 4.1
29 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.

Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
20 mins
total:
40 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.

    Advertisement
  • In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Nutrition Facts

161 calories; protein 2.7g; carbohydrates 17g; fat 10.2g; sodium 14.6mg. Full Nutrition
Advertisement