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Corn Salad with Parmesan and Chilies
INGRIDSTEVENS7Ingredients
15Minutes
100Calories
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Description
Real Simple
Ingredients
US|METRIC
8 SERVINGS
- 8 ears corn (shucked)
- 1/4 cup olive oil
- 2 Tbsp. fresh lemon juice
- 2 red chilies (sliced)
- 2 oz. shaved Parmesan
- black pepper
- 2 Tbsp. fresh oregano leaves
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Directions
- Cut the corn kernels off the cob and toss with the oil, Parmesan, lemon juice, chilies, and Parmesan; season with 1 teaspoon salt and ½ teaspoon pepper. Cover and set aside at room temperature for up to 8 hours. Just before serving, toss with the oregano.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium220mg9% |
| Potassium45mg1% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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