Ingredients
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6 ears corn, husked and cleaned
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3 large tomatoes, diced
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1 large onion, diced
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¼ cup chopped fresh basil
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¼ cup olive oil
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2 tablespoons white vinegar
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salt and pepper to taste
Directions
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Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
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Toss corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper in a large bowl; chill until serving.
Nutrition Facts (per serving)
274 | Calories |
16g | Fat |
34g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 274 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 2g | 11% |
Cholesterol 0mg | 0% |
Sodium 382mg | 17% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 5g | 18% |
Total Sugars 10g | |
Protein 6g | 12% |
Vitamin C 27mg | 30% |
Calcium 30mg | 2% |
Iron 1mg | 6% |
Potassium 644mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.