Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Chili Lime Corn Salad
Refreshingly delicious and spicy, this Chili Lime Corn Salad is so crazy good and tasty, you'll never again wonder what to do with your leftover corn.
Course
Salad
Cuisine
American
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
Calories
259
kcal
Author
Sonia! The Healthy Foodie
Ingredients
8
ears fresh corn
cooked and cooled
1/4
cup
chopped parsley
3
tbsp
finely chopped sundried tomatoes
2
tbsp
extra-virgin olive oil
grated zest and juice of 1/2 lime
1/2
tsp
chili powder
1/2
tsp
salt
1/4
tsp
cayenne pepper
1/8
tsp
ground cumin
Instructions
Cut kernels off the cobs
(you should get about 4 cups)
and place them into a large bowl.
Throw in the rest of the ingredients and toss to combine.
Serve immediately or place in the fridge for about an hour to allow flavors to meld.
This salad will keep well for 2 to 3 days in the refrigerator.
Notes
*prep time does not include cooking/cooling the corn
Nutrition
Calories:
259
kcal
|
Carbohydrates:
43
g
|
Protein:
7
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
310
mg
|
Potassium:
569
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
1002
IU
|
Vitamin C:
17
mg
|
Calcium:
15
mg
|
Iron:
1
mg