Mary Constantine, food writer with the Knoxville News Sentinel, prepares a corn salad recipe perfect for the summertime.
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
5 teaspoons olive oil, divided
1 1/2 cups fresh or frozen corn, thawed
1 1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese
In small bowl whisk lime juice, salt, pepper sauce and 4 teaspoons oil; set aside. In large skillet saute corn in remaining oil until tender. Transfer to salad bowl; add tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Let stand 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.
Approximate values per 3/4 cup serving: 136 calories, 8 grams fat (2 grams saturated fat), 4 milligrams cholesterol, 231 milligrams sodium, 16 grams carbohydrates, 3 grams fiber, 4 grams protein. Exchanges: 1 1/2 fat, 1 starch
Presented by Mary Constantine, Knoxville News Sentinel