Korean Roasted Corn and Edamame Salad - 2 pts

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Korean Roasted Corn and Edamame Salad - 2 pts

2 ears fresh corn, unhusked, or 1 1/4 cups cooked corn kernels

1/2 cup shelled edamame

1/4 cup chopped red onion

1/4 cup small-diced red bell pepper

1 tbsp finely chopped fresh cilantro

1 tbsp light mayonnaise

1 tbsp lemon juice

1 1/2 tsp finely chopped or grated ginger

1/8 tsp salt

1/8 tsp freshly ground black pepper

 

 

 

Soak fresh corn in cold water about 30 minutes. Heat grill on high.

Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove

husks. Cut corn from cob into a bowl; combine with remaining

ingredients. Cover and chill in refrigerator until ready to serve.

 

The skinny 97 calories per serving, 2.9 g fat (0.4 saturated), 16.6 g

carbs, 2.4 g fiber, 3.8 g protein

 

Source: Self Magazine, April 2007

Formatted by Chupa Babi in MC: 042507

 

This dish from Shawn Edelman of Ruby Foo's serves up a third of your

daily requirement of vitamin C.

 

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