Albuquerque Corn Salad

Albuquerque Corn Salad Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Farmers' markets overflow with corn this time of year; this Southwestern-accented salad is a delicious way to use the bounty. Because the corn is so fresh, all it needs is a quick sauté. Serve warm or at room temperature, garnished with cilantro sprigs.

Yield:

4 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 151
Caloriesfromfat 36 %
Fat 6.1 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 5.3 g
Carbohydrate 24.9 g
Fiber 4.9 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 157 mg
Calcium 38 mg

Ingredients

1 tablespoon olive oil
2/3 cup chopped jicama
1 tablespoon minced jalapeño pepper
2 cups fresh corn kernels (about 4 ears)
1 3/4 cups thinly sliced green onions (about 8 onions)
2/3 cup chopped red bell pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add jicama and jalapeño to pan; sauté 2 minutes, stirring frequently. Add corn and remaining ingredients; sauté 2 minutes, stirring frequently.

Abby Mandel,

Cooking Light

August 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note