Summer Corn Salad

by Chef Adam Lambay

We often think of salads as being bowls full of lettuce. But this is a bowl full of summer vegetable goodness. It’s a super healthy way to cut the carbs and find more flavor. Your whole family will love this delicious salad. It’s also a hit at potlucks, family gatherings and BBQs. And while we love this with basil you could also use sweet marjoram, cilantro, or your favorite herb. Enjoy!

2 Cups Fresh Corn Kernels, about 2 ears
1/3 Cup Minced Red Onion
1 Clove Garlic, minced, about 1 tsp
1 Tbsp Lime Juice
5 oz. or 3/4 Cup Halved Cherry Tomatoes
1 Cup Diced Avocado, about 3.5 oz (seeded & diced)
1/4 Cup Chopped Fresh Basil Leaves
1 Tbsp Extra Virgin Olive Oil
1/2 tsp Kosher Salt
Freshly Ground Black Pepper to Taste

Shuck corn and place in boiling water for 3 minutes. Rinse under cold water to cool. Set aside to cool further.

Combine red onion, garlic, and lime juice in a small bowl. Mix together and let sit to take the harshness out of the onion and garlic.

Once the corn has cooled, cut the kernels off the cob and place in a large bowl. Add tomatoes, avocado, and basil. Drizzle with olive oil. Add garlic/onion lime mixture and salt. Season to taste with pepper.

Toss and let sit for about 20 minutes to let all the flavor combine.

Serves 6 – approximately 13g net carbs per serving
Serves 8 – approximately 10g net carbs per serving

Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.