Creamy Corn Salad (Diabetic)


4 ears of corn, about 68 inches in length
1/2 cup low-fat cottage cheese
2 tablespoons nonfat mayonnaise
1/2 medium red pepper, diced
1/4 cup chopped fresh parsley
1/2 teaspoon black pepper
1/2 teaspoon dried dill or 1 teaspoon 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.
Yield: 4 servings

Helpful Hints:

Preparation time: 10 minutes
Cooking time: 8 minutes
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 183
Carbohydrate: 33 g
Protein: 8 g
Fat: 2 g
Saturated fat: 0 g
Cholesterol: 1 mg
Sodium: 218 mg
Fiber: 7 g
Exchanges per serving: 2 carbohydrate, 1/2 fat
Carbohydrate choices: 2

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