Corn Salad with Yellow Tomato, Sugar Snap Peas, and Basil:
This salad was so fresh and reminds me why I love summer. You can use whatever is fresh from the farm stand or from your own personal garden. For this salad I used corn that is from a local farm stand and also grown locally. The yellow tomatoes, sugar snap peas, and basil are from my own personal garden.
Corn is so popular in the summer because it is very inexpensive and of course easy to make. Everyone loves a good corn on the cob however one of my favorite ways to eat it is off the cob. Cutting the corn off the cob is a great way to add healthy carbohydrates to your salads and summer meals.
If you are trying to loose weight you may think to stay away from corn. However, this is not always the case. A small serving of fresh corn is a great way to satisfy your hunger and feed your body healthy carbohydrates. Especially if you were active that day.
Corn is a low-fat complex carbohydrate and is high in fiber and also surprisingly a good source of several vitamins such as folic acid and vitamin C. This is why I love to eat fresh locally grown corn in the summer, and why you should too!
Here’s what you will need:
- 4 corns in the husk (don’t be one of those people who peel at the super market – it actually dries out your corn)
- handful of tomatoes (whatever color you have) I had a few yellow tomatoes growing so I picked them
- small handful sugar snap peas or other green pea
- 5 leaves of basil
- olive oil
- 1 lemon
- salt and pepper
- Start by cooking corn in the husk on the grill at 400 degrees until husk is brown and corn is yellow about 20 minutes.
- While corn is cooking prepare your vegetables. Cut your tomatoes in half, snap peas in half, and chop your basil.
- Mix 1/3 cup of olive oil and juice of a lemon with vegetables add salt and pepper to taste.
- When corn is ready remove husk and let cool. Once cool cut corn off the cob and put with the other vegetables repeat with 4 cobs.
- Stir all the vegetables together and your done!