Creamy Corn Salad Diabetes Recipe
This creamy corn salad fits in as a side dish.
4 ears of corn, about 6-8 inches in length
1/2 cup low-fat cottage cheese
2 tbsps nonfat mayonnaise
1/2 medium red pepper, diced
1/4 cup fresh parsley
1/2 tsp black pepper
1/2 tsp dried dill or 1 tsp chopped fresh dill
6 cherry tomatoes
Fill a large saucepan or stockpot 2/3 full with water. Bring to a boil over high heat.
While water heats , remove husks and silk from corn, then add corn to boiling water, cooking it no more than 8 minutes.
Carefully remove with tongs and allow to cool to room temperature on a plate. In a blender or food processor, puree cottage cheese until smooth.
Using a sharp knife, slice corn kernels off cobs and place in a small mixing bowl (yield should be about 2 cups).
Add cottage cheese, mayonnaise, red pepper, parsley, black pepper, and dill and stir to combine.
Pour into serving dish. Slice cherry tomatoes in half and place around the rim of the dish as a garnish. Chill prior to serving if desired, or serve at room temperature.
Nutrition per serving: 1/2 cup
33 grams carbohydrate
8 grams protein
2 grams fat
0 grams saturated fat
1 mg cholesterol
218 mg sodium
7 grams fiber