Fresh sweet corn salad

Indulge in the flavors of summer with this vibrant sweet corn salad. Bursting with freshness and color, this dish is a delightful addition to any meal.

Ingredients:

• 4 medium ears fresh corn, husked, or 10 oz. frozen whole-kernel corn, thawed
• 1 teaspoon olive oil
• 1 cup thin strips orange bell pepper
• 1 cup thinly sliced red onion
• ½ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 2 tablespoons thinly sliced fresh basil for garnish

Instructions:

1. Cut off the corn kernels from the cobs until you have 2 cups worth.
2. In a 10-inch skillet, warm up some oil over medium heat. Put in the corn, bell pepper, and onion. Stir and cook until the bell pepper and onion are slightly tender, around 5 minutes. Add salt and pepper to taste.
3. Present the salad either heated or cold. (If you plan to refrigerate it, make sure to remove any excess liquid from the vegetables.) Optionally, garnish with basil before serving.

Summary:

• Calories: 478 kcal
• Fat: 11 g
• Protein: 16 g
• Carbs: 97 g
• Potassium: 1609 mg
• Magnesium: 185 mg