Yield: 8 servings
Ingredients :
One 15-ounce can or two 7-ounce jars whole baby corn cobs,rinsed and drained
1/4 cup chopped cilantro
1/4 cup red or white wine vinegar
2 tablespoons olive oil
1 small jalapeño pepper, seeded and minced
Directions :
Combine all the ingredients in a glass dish; refrigerate, covered, and marinate at least 2 hours or overnight. (The mixture may be refrigerated up to 3 days.) Drain the corn before serving chilled or at room temperature.
Nutritional Information Per Serving (about 4 pieces):
Calories: 27, Fat: 2 g, Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: "The New Family Cookbook for People with Diabetes" Via The Diabetic Gourmet Daily Recipe Mailer
Ingredients :
One 15-ounce can or two 7-ounce jars whole baby corn cobs,rinsed and drained
1/4 cup chopped cilantro
1/4 cup red or white wine vinegar
2 tablespoons olive oil
1 small jalapeño pepper, seeded and minced
Directions :
Combine all the ingredients in a glass dish; refrigerate, covered, and marinate at least 2 hours or overnight. (The mixture may be refrigerated up to 3 days.) Drain the corn before serving chilled or at room temperature.
Nutritional Information Per Serving (about 4 pieces):
Calories: 27, Fat: 2 g, Cholesterol: 0 mg, Sodium: 5 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
Source: "The New Family Cookbook for People with Diabetes" Via The Diabetic Gourmet Daily Recipe Mailer
