Confetti Corn Salad
Servings
2Serving size
1 1/2 cupsThis recipe is easily multiplied and makes great leftovers.
Ingredients
| 2 medium ear Corn, sweet, yellow, raw |
| 1/4 Large Red bell peppers (diced) |
| 2 stalk, large (11 inch -12 inch long) Celery, raw (diced) |
| 2 large Green onions (thinly sliced crosswise) |
| 1 Tbsp. Olive oil |
| 3 tsp. Caper liquid |
| 1 tsp. Tabasco sauce |
| 1/3 Tbsp. Honey |
| 1/8 tsp. Salt |
| 8 leaves Fresh basil (chiffonade) |
Instructions
Peel the husk back from the corn, being careful not to detach them from the stem.
Remove silks and rinse well, wetting down the husks.
Sprinkle the salt and pepper over the corn.
Fold the husks against the corn and wrap in foil.
Roast in the oven for about 30 minutes. Turn them 1/4 turn about every 7 – 8 minutes.
Remove from the oven and unwrap the foil.
Let the corn cool and then cut the kernels from the cob.
When the corn is cool, place the red pepper, celery, green onions, olive oil, vinegar, Tabasco, honey, salt, pepper, and basil in the bowl with the corn.
Fold together and chill well before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is another great example of how American dishes are actually Mediterranean diet. Whole grain corn, veggies, and olive oil for three points – all in a dish that is quintessentially Southern. This was a pretty common staple of cookouts and pot luck dinners in the 1960s and 70s. The teaspoon of Tabasco might be too much for some, so you might want to add a bit less at first and then adjust to your taste.