Spicy Corn Salad
6 ears fresh corn, husks and silk removed
1 small sweet red pepper, seeded and finely chopped
1 small jalapeno pepper, seeded and chopped very fine
1 cup cherry tomatoes, cut in quarters
1 scallion, chopped fine
ΒΌ cup chopped cilantro or basil
1 tbsp. balsamic vinegar
1 tbsp. lime juice
2 tbsp. extra virgin olive oil
Sea salt and freshly ground pepper to taste
1. Steam corn for 7 minutes (6 minutes if corn is very young). Plunge cobs immediately into cold water to stop cooking.

2. With a small, very sharp knife, cut the corn kernels from cobs into a mixing bowl. Add the remaining ingredients and toss well.

3. Serve immediately or chill for up to 24 hours before serving.

Makes 6 servings, a generous 1 cup each.

Per serving: 157 calories, 6 gm fat, 1 gm saturated fat, 0 mg cholesterol, 26 gm carbohydrates, 4 gm fiber, 4 gm protein, 21 mg sodium.

Yummy Sweet Potato Casserole
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Amount Per Serving Calories: 226 | Total Fat: 11.1g | Cholesterol: 54mg