Mexican Corn Salad

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Recipe Created by Patty Mastracco

Recipe Created by Patty Mastracco

Prep time: 30 minutes
Total time: 1 hour
Servings: 8
Serving Size: 1 cup

INGREDIENTS

Dressing:

  • 1/2 cup olive oil

  • 1/3 cup lime juice

  • 2 teaspoons Mexican seasoning blend

  • 1 teaspoon sugar

  • Garlic salt to taste

Salad:

  • 4 large ears fresh corn, husk and silk removed

  • 1 cup 1/4-inch cubes bell pepper

  • 3/4 cup 1/4-inch cubes jicama

  • 2/3 cup coarsely chopped Mariani Whole Natural Almonds, toasted

  • 1/2 cup minced red onion

  • 1/3 cup coarsely chopped fresh cilantro

INSTRUCTIONS

  1. Whisk together all dressing ingredients in a large bowl.

  2. Hold each corn cobb vertically over a large bowl and cut down to cut kernels from cob. (You should have about 6 cups.)

  3. Add corn to bowl with dressing, then stir in remaining salad ingredients. 

  4. Cover and refrigerate for at least 30 minutes for flavors to blend.

  5. May be prepared up to 2 days ahead and stored tightly covered in the refrigerator until ready to serve.

Nutritional Analysis Per Serving:

Calories: 290, Total Fat: 20g, Saturated Fat: 2.5g, Monounsaturated Fat: 3.4g, Polyunsaturated Fat: 2.972g, Cholesterol: 0mg, Sodium: 210mg, Carbohydrates: 27g, Dietary Fiber: 4g, Sugars: 9g, Protein: 6g, Vitamin D: 0mcg (0%), Calcium: 35mg (4%), Iron: 1mg (8%), Potassium: 460mg (10%).

Yield: 8
Author:
Mexican Corn Salad

Mexican Corn Salad

Prep time: 30 MinsTotal time: 1 Hour

Ingredients:

Dressing:
  • 1/2 cup olive oil
  • 1/3 cup lime juice
  • 2 teaspoons Mexican seasoning blend
  • 1 teaspoon sugar
  • Garlic salt to taste
Salad:
  • 4 large ears fresh corn, husk and silk removed
  • 1 cup 1/4-inch cubes bell pepper
  • 3/4 cup 1/4-inch cubes jicama
  • 2/3 cup coarsely chopped Mariani Whole Natural Almonds, toasted
  • 1/2 cup minced red onion
  • 1/3 cup coarsely chopped fresh cilantro

Instructions:

How to cook Mexican Corn Salad

  1. Whisk together all dressing ingredients in a large bowl.
  2. Hold each corn cobb vertically over a large bowl and cut down to cut kernels from cob. (You should have about 6 cups.)
  3. Add corn to bowl with dressing, then stir in remaining salad ingredients.
  4. Cover and refrigerate for at least 30 minutes for flavors to blend.
  5. May be prepared up to 2 days ahead and stored tightly covered in the refrigerator until ready to serve.

Calories

290

Total Fat

20g

Sat. Fat

2.5g

Monounsaturated Fat

3.4g

Polyunsaturated Fat

2.972g

Cholesterol

0mg

Sodium

210mg

Carbs

27g

Dietary Fiber

4g

Protein

6g

Sugars

9g

Vitamin D

0mcg (0%)

Calcium

35mg (4%)

Iron

1mg (8%)

Potassium

460mg (10%)
Created using The Recipes Generator