By Jennifer Howard

Corn is America’s all-time favorite vegetable. It is low in fat and is a good source of fiber and B vitamins, with only 90 calories in a one-half cup serving (that’s without the butter).

When selecting corn, look for ears with green shucks, moist stems and silk ends that are free of decay. Kernels should be small, tender, plump and milky when pierced. They should fill up all the spaces in the rows.

Corn should be kept unshucked and stored in the refrigerator until ready to use. Wrap the ears in damp paper towels and place in a plastic bag for four to six days.

Be sure to try this fresh corn salad and enjoy corn at its best.

Fresh Corn Salad

— 5 ears of fresh corn

— 1/2 cup diced red onion

— 3 tablespoons cider vinegar

— 3 tablespoons olive oil

— 1/2 teaspoon salt

— 1/2 teaspoon black pepper

— 1/2 cup freshly chopped basil

Shuck and remove silks from corn. In a large pot of boiling water, cook the corn for 4 minutes. Drain. Cool by immersing in ice water. When corn has cooled, cut the kernels off the cob. Toss the kernels in a large bowl with the red onion. Combine vinegar, olive oil, salt and pepper. Pour over corn and gently toss. Chill to allow flavors to blend. Just before serving, add the fresh basil.

For more information on Kentucky fruits and vegetables, contact the Clark County Extension Office at 744-4682 or visit us on the web at http://clark.ca.uky.edu/.

Jennifer Howard is the Clark County Extension Agent for family and consumer sciences.