• 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 jalapeno pepper, seeded and minced


  1. 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.)
  2. Drain the corn before serving chilled or at room temperature.

Recipe Yield: Yield: 8 servings. Serving size: about 4 pieces.

Nutritional Information Per Serving:

Calories: 27
Fat: 2 grams
Fiber: 1 grams
Sodium: 5 milligrams
Protein: 1 grams
Carbohydrates: 3 grams
Sugars: 2 grams

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Diabetic Exchanges

1 Vegetable

Book Title: The New Family Cookbook for People with Diabetes