Mediterranean Corn Salad

By hlovell

This recipe makes great leftovers. Cooking time does not include chilling time.

Serving size = about 2 cups

Calories 123 Calories from Fat 39
% Daily Value
Total Fat 4g 8%
Saturated Fat <1g 2%
Cholesterol 0mg 0%
Sodium 239mg 11%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 11%
Sugars 5g
Protein 3g
Vitamin A 17% Vitamin C 57%
Calcium 0% Iron 7%
Vitamin K 26 mcg Potassium 393 mg
Magnesium 43 mg
This recipe printed from www.drgourmet.com
©2009 Harlan Bros. Productions. All rights reserved.

Ingredients

• 2 N/A ears fresh corn
• 4 large black olives (minced very finely)
• 1 small green bell pepper (finely diced)
• 1 small shallot (minced)
• 1 medium tomato (seeded and diced)
• 1/8 tsp salt
• 0 N/A fresh ground black pepper (to taste)
• 4 large leaves fresh basil (chiffonade)
• 1 tsp extra virgin olive oil

Details

Servings 2

Preparation

Step 1

Preheat the oven to 325°F.

Peel the husks back from the corn and remove the silks. Rinse well and then fold the husks back around the corn. Wrap with aluminum foil.

Place the corn in the oven and roast for 25 minutes. Remove and let cool.

Shuck the corn from the cob and add it to a bowl with the olives, peppers, shallow, tomato, salt, pepper, basil and olive oil.

Fold together and chill.