Corn at its freshest and ripest doesn't need to cook long for an irresistible taste. Fresh-picked corn has more sugar than starch. Over time, sugar turns to starch, so the quicker you cook the corn, the sweeter it is.
Servings and Ingredients
|3 ears fresh sweet corn, husks and silk removed|
|Hy-Vee kosher sea salt, to taste|
|1 ½ c. cherry tomatoes, halved|
|⅓ c. thinly sliced red onion|
|¼ c. garlic-and-herb spreadable cheese, such as Boursin|
|3 tbsp. fresh lemon juice|
- In a large pot, boil corn in salted water for 5 minutes. Remove with tongs; set aside.
- Cut kernels from cob and place them in a large bowl. Stir in tomatoes and red onions.
- In a small bowl, combine cheese and lemon juice. Season with salt to taste. Stir into corn mixture. Cover and refrigerate until ready to serve or overnight.
100 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 10mg
- Sodium: 70mg
- Total Carbohydrates: 13g
- Protein: 3g
Vitamin A 10%
Vitamin C 20%
Hy-Vee Seasons Back to School 2015.