I love corn salad. It's been one of my signature summer salads for years. But recently I've been avoiding it, because my favorite recipe calls for 6 Tablespoons -- 600 calories worth -- of olive oil. And now that I've lost three pounds (woo hoo! -- six to go!) I'm not interested in a salad that has more calories than a burger and fries, no matter how tasty it is.
So tonight, on a whim, I tried cutting some of the calories out of my favorite corn salad recipe. I fully expected it to be awful. But truth is, it was just as good, In fact, by cutting out some of the useless fat, the flavor of the corn and tomatoes could come forward and shine. And now that it's not deadly to The Diet, I won't be avoiding this salad in the future.
Old recipe:
6 ears corn, kernels removed
6 Tablespoons extra virgin olive oil, divided
1 tsp. minced garlic
1/2 cup chopped fresh basil
6 roma tomatoes, seeded and diced
3 Tablespoons balsamic vinegar
Salt and pepper
Heat 3 T olive oil and garlic in a saute pan. Add corn and saute until tender-cooked, about 5 minutes. Remove from heat and cool. Once cool, add basil, tomatoes, vinegar, salt and pepper to taste and let sit at least one hour before serving.
New lower-cal recipe
6 ears corn (See Note)
2 T extra virgin olive oil
1/2 cup chopped fresh basil
6 roma tomatoes
2 T balsamic vinegar
Salt and pepper to taste
Boil corn untl tender-crisp. Remove from heat and cool. When cool enough to handle, cut kernels off cob. Let cool. Toss cooled corn with olive oil, basil, tomatoes and let sit at least an hour. Just before serving, add balsamic vinegar and salt and pepper to taste.
(Note: This is a great way to use leftover boiled or grilled corn.)
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