- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 70 cal
- 1.5g fat (0g sat)
- 0mg chol
- 180mg sodium
- 11g carb
- 2g fiber
- 5g sugars
- 4g protein
Ingredients
- 1/4 cup buttermilk
- 1/4 cup plain yogurt or sour cream
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- Salt and pepper, to taste
- 1 tablespoon chopped fresh basil
- 2 ears fresh corn or 1 1/2 cups cooked corn kernels (see note)
- 1 cup shelled edamame, cooked
- 1/2 cup chopped red bell peppers
- 1/2 cup chopped radishes
- 1/4 cup chopped red onions
Directions
In a small bowl, whisk together buttermilk, yogurt or sour cream, lemon juice, sugar and salt and pepper. Stir in basil.
In a large bowl, combine corn, edamame, red bell peppers, radishes and onions. Fold in desired amount of buttermilk dressing. Refrigerate for at least 30 minutes and serve chilled.
Special notes:
Cook whole ears of corn using your favorite method (roasting, grilling, steaming or boiling). Remove the husk and silk after cooking. Using a knife, carefully remove kernels from the cob.
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