Corn Salad

By edvel54

Ingredients
  • 4 medium ears of corn, shucked

  • cooking spray

  • ½ cup red onion, minced

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • ½ red bell pepper, seeded and cut into a small dice

  • ½ green bell pepper, seeded and cut into a small dice

  • 1 large plum tomato, seeded and diced

  • 3 tablespoons fresh cilantro, chopped

  • 1 tablespoon olive oil

  • 1 tablespoon white wine vinegar

  • 1/8 teaspoon salt (optional)

  • freshly ground pepper (to taste)

Directions
  1. Boil the corn in a large pot of water for 3 minutes. Remove and allow to cool to the touch. Cut off kernels and place in a large bowl. You should have about 2 cups.

  2. Lightly coat a non-stick skillet with cooking spray and sauté the onion until wilted.

  3. Add the chili powder and cumin; sauté another minute.

  4. Combine with the corn.

  5. Add the red and green bell pepper, tomato, and cilantro to the corn mixture.

  6. In a small cup, combine the oil, vinegar, salt (if using), and pepper. Drizzle over the salad.

  7. Serve at room temperature.


Nutritional Facts

Servings
4
Calories
129
Protein
3g
Fat
4g
Carbohydrates
23g
Dietary Fiber
4g
Cholesterol
0mg
Sodium
16mg

side dish salad vegetables corn

2 replies

Sly Kitty
Sly Kitty 2013-07-26 08:38:57 -0500 Report

Another name for this salad is corn poblano. I make this as a nice summer side dish to accompany bbq get together that gets rave reviews.