Albuquerque Corn Salad

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

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 36%
  • Fat: 6.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.3g
  • Carbohydrate: 24.9g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 157mg
  • Calcium: 38mg

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. 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.
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