Creamy Corn

Recipe

Salad
Creamy Corn

Primary Media

Bowl filled with creamy corn salad with wooden serving utensils

User Rating

3.38 out of 5 stars
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32 ratings

Recipe Data

6
Servings
20min
Prep
20min
Total

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Description

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.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
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

Directions

  1. In a large pot, boil corn in salted water for 5 minutes. Remove with tongs; set aside.
  2. Cut kernels from cob and place them in a large bowl. Stir in tomatoes and red onions.
  3. 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.

Nutrition facts

Servings

100 Calories per serving

Amounts Per Serving

  • Total Fat: 5g
  • Cholesterol: 10mg
  • Sodium: 70mg
  • Total Carbohydrates: 13g
  • Protein: 3g

Daily Values

0%
Vitamin A 10%
0%
Vitamin C 20%
0%
Iron 2%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Back to School 2015.