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Food and Nutrition

Cooking with Barbara Brown

 

 

 

 

Corn Salad

Dressing:

  • 2 teaspoons sugar

  • 1 teaspoon chili powder

  • 1/4 teaspoon salt

  • 1/4 teaspoon grated fresh gingerroot

  • 1 garlic clove, minced

  • 1/4 cup extra virgin olive oil

  • 2 tablespoons fresh lime juice

Salad:

  • 2 cups fresh grilled or roasted corn kernels, removed from cob

  • 1/2 cup sliced fresh mushrooms

  • 1/4 cup coarsely chopped cilantro

  • 1 green onion, chopped

  • 2 cups packed fresh baby spinach leaves

  • 2 tablespoons finely chopped red bell pepper

  1. In a medium bowl combine all dressing ingredients; mix well.  Add corn, mushrooms, cilantro and onion; toss to coat.  Serve immediately or cover and refrigerate until serving time. 

  2. To serve, arrange spinach leaves on individual serving plates.  Top with corn mixture.  Sprinkle with chopped red bell pepper. 

Yields 4 servings. 

To grill corn on the cob:  Soak corn in the husks in cold water for 60 minutes before grilling.  This lets the corn steam as it grills, making it moister.  Let a bed of coals burn down until glowing and covered with ash.  Place corn on grill and cook, turning several times with long-handled tongs. Cook shucked corn for 3 to 4 minutes, corn in husks 6 to 8 minutes.

To roast corn on the cob:  Preheat oven to 450 degrees.  Peel back corn husks, leaving them attached at the base of the ear, then remove and discard silk, then rewrap corn with husks.  Place corn in a roasting pan, cover loosely with aluminum foil, and roast for 8 to 10 minutes.

 

Nutrition Facts
Servings per recipe: 4 .................
Amount Per Serving
Calories 213..........................          Calories from fat 126
............................................................                    % Daily Value
Total Fat 14g   ................ ............     81                                22%
.........Saturated Fat 2g                                                           10%
Cholesterol 0 mg ...3                                                              0%
Sodium 156mg........                                                               6%
Carbohydrate 22g............                                                      7%
............Dietary Fiber 3g........                                    13          19%
Protein 3g   .......Vi                                                                10%
Vitamin A: 34%.....             Vitamin C: 38%                 Folacin: 16%
Calcium: 3%.........             Iron: 6%                        Potassium: 10%     

Source: Modified from original source: http://www.greengiant.com/recipes/

Provided by:

Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu