winsomehill
Cathlete
I am looking for ideas of what wonderful dishes can be made with fresh corn. I thought some of you ladies might have a good idea with less fat than I'll find most other places.
Heather
Heather
Anybody have a good fresh corn recipe?
- Thread starter winsomehill
- Start date
Cut it off the cob and saute with olive oil salt and pepper. YUM! 
Or this yummy and healthy recipe:
Black Bean, Corn, and Shrimp Salad
Serve this salad with toasted pita wedges.
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined
Cooking spray
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.
Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)
NUTRITION PER SERVING
CALORIES 354(12% from fat); FAT 4.8g (sat 0.7g,mono 0.7g,poly 2.4g); PROTEIN 43.3g; CHOLESTEROL 259mg; CALCIUM 148mg; SODIUM 827mg; FIBER 9.1g; IRON 7.6mg; CARBOHYDRATE 34.9g
Or this yummy and healthy recipe:
Black Bean, Corn, and Shrimp Salad
Serve this salad with toasted pita wedges.
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
1 1/2 pounds medium shrimp, peeled and deveined
Cooking spray
2 tablespoons fresh lime juice, divided
1 1/2 cups frozen whole-kernel corn, thawed
3/4 cup bottled salsa
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.
Yield: 4 servings (serving size: 1/3 cup shrimp and about 2/3 cup bean mixture)
NUTRITION PER SERVING
CALORIES 354(12% from fat); FAT 4.8g (sat 0.7g,mono 0.7g,poly 2.4g); PROTEIN 43.3g; CHOLESTEROL 259mg; CALCIUM 148mg; SODIUM 827mg; FIBER 9.1g; IRON 7.6mg; CARBOHYDRATE 34.9g
amyg
Cathlete
I've made this with frozen corn (400 degree oven, 20 min, shaking pan to promote even cooking) and it was marvelous.
From Self magazine a few years ago:
GRILLED COB CORN SALSA
4 ears corn, shucked
1/2 cup diced tomato
1/4 cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
salt and black pepper
Coat an outdoor grill or stove-top pan with cooking spray and preheat to medium high. Place corn cobs directly on grill, tent with foil and cook 5 minutes, turning frequently, until browned all over.
Slice kernels from the cob and place kernels in a medium bowl. Add next 6 ingredients and toss to combine. Salt and pepper to taste. Serve at room temperature or chilled.
1/2 cup servings: 4
131 calories, 14% fat (2g, 0g sat fat), 24g carb, 4g prot, 4g fiber, 6mg calcium, 1mg iron, 3mg sodium
Delicious served on top or alongside grilled chicken breasts, fish or shrimp.
From Self magazine a few years ago:
GRILLED COB CORN SALSA
4 ears corn, shucked
1/2 cup diced tomato
1/4 cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
salt and black pepper
Coat an outdoor grill or stove-top pan with cooking spray and preheat to medium high. Place corn cobs directly on grill, tent with foil and cook 5 minutes, turning frequently, until browned all over.
Slice kernels from the cob and place kernels in a medium bowl. Add next 6 ingredients and toss to combine. Salt and pepper to taste. Serve at room temperature or chilled.
1/2 cup servings: 4
131 calories, 14% fat (2g, 0g sat fat), 24g carb, 4g prot, 4g fiber, 6mg calcium, 1mg iron, 3mg sodium
Delicious served on top or alongside grilled chicken breasts, fish or shrimp.