Corn and Cranberries – The Sweet and Sour Side Dish

by Kim Calhoun on June 13, 2010

So I was at Whole Foods the other day going to pick up my favorite peanut butter… Low Sodium Better N Peanut Butter (That’s a post for another day) when I came across a man cooking up samples that smelled divine. It was a little cold but after cooking it I actually prefer it cold to hot.

This recipe is Dairy Free, Gluten Free, and  relatively Low Fat.

Corn & Cranberries

object on white - food corn in cob


1tsp Olive Oil
2 cups Sweet Corn, Fresh
1 cup onions, chopped
1/3 cup dried cranberries, dried (unsweetened)
2 tbsp minced garlic
1/4 cup almonds, slivered
1 Tbsp Tamari ( You can use soy sauce unless you are trying to make this recipe Gluten Free)
1 tsp chopped ginger root (They have a Tamari-Ginger sauce in one bottle at Whole Foods)


Heat the olive oil on medium heat until warm. Add the corn, onions, cranberries, garlic, & almonds to the olive oil. Cook on medium heat for 5 minutes or until the onions are soft. Add the Tbsp of Tamari Ginger Sauce and stir for an additional 2 minutes or so.

Makes 4 1/2 cup servings. Goes great with Salmon marinated in the same Tamari-Ginger Sauce. It would also be a hit at picnic potlucks where you needed a cold side salad type thing.

Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 173.1
Total Fat 5.6 g
Saturated Fat 0.6 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.3 g
Cholesterol 0.0 mg
Sodium 266.2 mg
Potassium 350.0 mg
Total Carbohydrate 29.3 g
Dietary Fiber 4.0 g
Sugars 9.1 g
Protein 5.2 g
Vitamin A 3.2 %
Vitamin B-12 0.0 %
Vitamin B-6 8.0 %
Vitamin C 20.3 %
Vitamin D 0.0 %
Vitamin E 10.1 %
Calcium 3.5 %
Copper 8.1 %
Folate 11.5 %
Iron 5.4 %
Magnesium 13.6 %
Manganese 22.3 %
Niacin 9.3 %
Pantothenic Acid 7.0 %
Phosphorus 12.7 %
Riboflavin 7.1 %
Selenium 2.4 %
Thiamin 13.3 %
Zinc 4.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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