Smoky Corn Salad
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 2 tablespoons lime juice
- 1/2 cup minced fresh cilantro
- 4 cups fresh or frozen corn thawed
- 1/4 teaspoon ground chipotle pepper
- 2 large sweet red peppers chopped
- Carbohydrate 69.7374422224043 g
- Cholesterol 0 mg
- Fat 4.42771027777929 g
- Fiber 6.83497240055058 g
- Protein 8.81378333334241 g
- Saturated Fat 0.622991111111284 g
- Serving Size 1 1 servings. (98g)
- Sodium 32.7699444444877 mg
- Sugar 62.9024698218537 g
- Trans Fat 0.616637361111782 g
- Calories 342 calories
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.
