By: Meet Your Vegetables Interns
Makes 8 servings.
- 2 medium ears sweet corn, husked
- 2 tablespoons olive oil, plus more to drizzle
- 1/4 medium red onion, chopped
- 1/2 bunch cilantro, chopped
- Juice from 1/2 lime
- pinch of cumin
- salt, to taste*
- pepper, to taste*
- tortilla chips, for serving*
This is a very free-form recipe—more of a basic idea for you to be creative with!
Husk the corn and scrape the kernels off the ears with a knife.
Chop remaining ingredients to the size you prefer, and toss everything together with salt and lime, if you’d like. Enjoy!
Purchasing and Storage
It is arguably best to eat corn on the cob fresh when it is in season – it can be prepared in any number of ways: boiled, steamed, roasted, grilled, or microwaved. However, corn can be enjoyed year round if frozen or canned.
To freeze corn, husk and wash ears. Scald 4-10 minutes in boiling water, depending on the size of the ears. Quickly cool in ice water and drain. Then, cut kernels from the cob and pack in freezer containers, or pack whole ears in freezer containers. Freeze.
*Option not included in nutrition facts.
Nutrition Facts: Serving Size 1/4 cup (76g), Calories 210 (Calories from fat 100), Total Fat 11g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 24g, Dietary Fiber 2g, Sugars 1g, Protein 3g, Vitamin A 0%, Vitamin C 4%, Calcium 0%, Iron 0%
Nutrition Facts provided by Allina Health.
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