Fresh Corn-Cilantro Salad

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
This fresh corn-cilantro salad pairs well with any Mexican main dish. 

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 130
Caloriesfromfat 26 %
Fat 3.7 g
Satfat 0.5 g
Monofat 2 g
Polyfat 0.8 g
Protein 4.1 g
Carbohydrate 24.3 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 93 mg
Calcium 21 mg

Ingredients

5 cups fresh corn kernels (about 10 ears)
1 1/2 cups finely chopped onion
1 1/2 cups chopped red bell pepper
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
Olive oil-flavored cooking spray
2/3 cup chopped fresh cilantro
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon minced seeded jalapeño pepper
4 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Combine the first 5 ingredients. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add corn mixture, and sauté 8 minutes or until corn begins to brown.

Combine the chopped cilantro and the remaining ingredients in a jar; cover the jar tightly, and shake the cilantro mixture vigorously. Combine the corn mixture and the cilantro mixture; cover salad, and chill.

Note:

June 1998