Tuesday, June 15, 2010

Fresh Florida Corn, Tomato and Basil Salad

Florida produces a sweet corn in the summer that is superb. So good in fact, that is can be enjoyed in its raw state and that is just what I have done with this salad. If you cannot find Florida sweet corn then substitute the freshest and most delicious locally grown corn you can find. This salad is simple with wonderful clean flavor with an elegant quality to it. I hope you enjoy.

Fresh Florida Corn, Tomato and Basil Salad


1 cup fresh corn, cut directly from the cob
1 cup tomato, diced
2 Tbsp. shallot, minced
1 Tbsp. lime zest, grated
1 lime, juiced
1 Tbsp. extra virgin olive oil
1 Tbsp. basil, julienned
salt and pepper

There are different methods for removing the corn from the cob. For me a good, sharp knife and a large pan work great. Shuck the corn and make sure you remove all of the silk. Stand the corn up in the center of the pan and firmly hold the top. Run your knife down as close to the cob as possible. The kernels of corn will be caught in the pan.

Mix all of the ingredients together in a large bowl and season with salt and pepper if desired. Refrigerate for about an hour so the flavors marry.

Nutrition Facts
4 - 1/2 Cup Servings
Amount Per Serving
Calories 79.3
Total Fat 4.0 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.6 g
Cholesterol 0.0 mg
Sodium 10.7 mg
Potassium 237.1 mg
Total Carbohydrate 11.3 g
Dietary Fiber 1.8 g
Sugars 1.5 g
Protein 1.8 g

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