Skip to main content
You have permission to edit this article.
RECIPE: Corn Salad à la Mary Anne

RECIPE: Corn Salad à la Mary Anne

  • 0
Fresh summer corn

Fresh summer corn, in season, can be used for a variety of tasty dishes, like this Corn salad á la Mary Anne, Wednesday, July 10, 2019. Photo by Hillary Levin,

Yield: 4 servings

2 ears of corn

¼ cup sweet onion, chopped

1 cup cherry tomatoes, slice in half

¹⁄³ cup chopped cilantro

2 to 3 tablespoons your favorite vinaigrette

Salt and pepper

Bring a large pot of hot water to a boil and cook corn until just cooked, 3 to 4 minutes. Remove corn, allow to cool briefly and slice off kernels. Place kernels in a medium bowl with onion, tomatoes, cilantro and vinaigrette, and toss to mix. Add salt and pepper to taste.

Per serving: 78 calories; 4g fat; 3g saturated fat; no cholesterol; 2g protein; 11g carbohydrate; 5g sugar; 2g fiber; 72mg sodium; 13mg calcium

Recipe by Mary Anne Pikrone

Satisfy your cravings

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Get up-to-the-minute news sent straight to your device.


Breaking News


National News