Fresh corn

  (David Karp / For The Times / June 17, 2013)

 

Garden Corn and Tomato Salad

Active Work and Total Preparation Time: 25 minutes * Vegetarian

5 ears corn

2 pounds tomatoes, diced

1 1/2 cups sliced green onions

1 cup chopped celery

1/4 cup chopped fresh basil

1/4 cup rice vinegar

1 teaspoon salt

Lettuce leaves, for serving

Bring a large pot of water to a boil. Add the corn and cook 3 minutes. Remove the corn from the pot and plunge into cold water to cover.

Drain the corn, then slice the kernels from the cobs: Place each cob, stem end down, on the counter and, with a sharp knife, cut down on the cob. You'll have about 4 cups of corn.

Combine the corn, tomatoes, green onions, celery and basil in a large bowl. Add the vinegar and salt. Stir to evenly mix the ingredients.

Spoon into a lettuce-lined bowl and serve. 8 servings. Each serving: 97 calories; 743 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 23 grams carbohydrates; 3 grams protein; 3.07 grams fiber.