Smoky Corn Salad Recipe

5 2 2
Smoky Corn Salad Recipe
Smoky Corn Salad Recipe photo by Taste of Home
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Smoky Corn Salad Recipe

Read Reviews
5 2 2
Publisher Photo
I love to try new dishes for my husband and myself, and also for when we entertain. I collect recipes from all over the world, and I appreciate the bold Southwest flavors that come through in this 5-ingredient salad. It's a keeper in my book. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 cups fresh or frozen corn, thawed
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground chipotle pepper
  • 2 large sweet red peppers, chopped
  • 1/2 cup minced fresh cilantro

Directions

In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl.
Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro. Yield: 6 servings.
Originally published as Smoky Corn Salad in Healthy Cooking June/July 2012, p58

Nutritional Facts

3/4 cup: 105 calories, 1g fat (0 saturated fat), 0 cholesterol, 216mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

  • 4 cups fresh or frozen corn, thawed
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground chipotle pepper
  • 2 large sweet red peppers, chopped
  • 1/2 cup minced fresh cilantro
  1. In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl.
  2. Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro. Yield: 6 servings.
Originally published as Smoky Corn Salad in Healthy Cooking June/July 2012, p58

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Reviews forSmoky Corn Salad

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karenzacharias User ID: 2759617 198184
Reviewed Jun. 6, 2012

"This is quick, easy and has a wonderful summertime flavor! Has become a family fav!"

MY REVIEW
Anishia User ID: 5965727 136198
Reviewed May. 25, 2012

"This recipe is a great healthy, inexpensive, and simple addition to any Mexican/Southwest meal! This recipe was also great reheated the next day too."

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