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This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it’s a great addition to summer meals.

INGREDIENTS:

  • 6 ears corn, husked and cleaned
  • 1 red bell pepper, seeded and diced
  • ½ red onion, diced
  • 1 medium tomato, diced
  • ⅓ cup extra virgin olive oil
  • ⅓ cup balsamic vinegar
  • 1 tablespoon minced garlic
  • ground black pepper to taste

DIRECTIONS:

  • Step 1Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
  • Step 2In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Nutrition Facts:

Per Serving: 161 calories; protein 2.7g; carbohydrates 17g; fat 10.2g; sodium 14.6mg. 

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