Corn Salad Recipe
Ingredients
- 16 oz. frozen corn
- 1 jalepeno – diced with seeds
- 2 cloves garlic – chopped
- 1 large onion – sliced
- 1 tbs. butter
- ¼ cup fresh Italian parsley – chopped
- Zest of 1 lime
- Ground cumin
- Salt
- Pepper
- Dressing:
- Juice of 1 lime
- 1 tbs. balsamic vinegar
- ½ tsp. salt
- ½ tsp. black pepper
Directions
- For Corn:
- Thaw the corn in a colander over a large bowl.
- Heat a large frying pan and add the sliced onion and diced jalapeño. Let the onion get golden on the edges; then add the butter and garlic. When the garlic is fragrant turn off the heat and set the mixture in a bowl.
- Heat a large griddle and place the corn single layer. Dust with the ground cumin, dash of salt and pepper; when the corn slightly golden flip and do the same on the other side.
- Place in a bowl; zest the lime and add the onion mixture and toss.
- Dressing:
- Juice the lime in a small bowl and add the balsamic vinegar, salt, pepper and stir.
- Pour over the salad and toss.
- Garnish with the chopped parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 4 servings | |
| Calories 184 | |
| Calories from Fat 65 | 35% |
| Total Fat 7.32g | 9% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 384mg | 16% |
| Potassium 343mg | 10% |
| Total Carbs 30.28g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.33g | 4% |
| Protein 4.17g | 7% |
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Reviews
June 14, 2014
Catherine. I have made a similar dish but I used fresh corn and substituted a yellow pepper and added 1 tsp. sugar. I like it. J. Gino Genovesi
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