I love this recipe - we make it a lot throughout the year. It came from a Weight Watchers cookbook called Winner's Circle. Some people like to use it as a kind of salsa, but I like it as a salad.
Summer Corn Salad
4 fresh corn, husks and silks removed, or 1 (10 oz.) pkg. frozen whole-kernel corn, thawed
1 large tomato, seeded and diced
1/2 cucumber, peeled, seeded, and diced
1 green bell pepper, seeded and diced
4 scallions, thinly sliced
4 radishes, thinly sliced (I've always left these out)
3 tablespoons chopped fresh cilantro
3 tablespoons seasoned rice vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cut the kernels from the corn cobs and place in a large bowl. Add the tomato, cucumber, bell pepper, scallions, radishes, cilantro, vinegar, salt, and pepper; gently toss to coat. Cover and refrigerate at least 1 hour before serving.
Makes 4 servings (generous 1 cup), 114 cal., 1 g fat, 4 g fiber (2 pts)
I always make a double batch - I don't think the single batch is enough. And to save time, I usually use frozen corn, but the flavor of fresh corn can't be beat!
Hope you try this one. It's so fresh, healthy, and colorful. I like to have it whenever we have tacos or enchiladas, but also like it as a side dish for lunch.