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Description
BHG
Ingredients
US|METRIC
10 SERVINGS
- 8 ears sweet corn (or 4 cups frozen whole kernel corn)
- 2 cups queso fresco (crumbled, 8 ounces)
- 1 cup sweet pepper (finely chopped red, 1 large)
- 1/2 cup red onion (finely chopped, 1 medium)
- 1 chile pepper (fresh jalapeno, seeded and finely chopped, optional)
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 Tbsp. fresh cilantro (finely snipped)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper (freshly)
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Directions
- Cut corn from cobs, if using. In a large saucepan bring about 1/2 inch water to boiling. Place a steamer insert in the saucepan so bottom doesn't touch the water. Add corn to steamer insert. Cover and steam for 2 to 4 minutes or until corn is crisp-tender.
- In a large bowl combine corn, queso fresco, sweet pepper, red onion, and, if desired, chile pepper.
- For dressing, in a screw-top jar combine olive oil, lime juice, cilantro, salt, and black pepper. Cover and shake well to combine.
- Add dressing to corn mixture; toss gently to combine. Chill for 2 hours before serving.
- Nutrition Facts (Corn Salad with Queso Fresco) Per serving: 164 kcal cal., 7 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 0 mg chol., 129 mg sodium, 18 g carb., 2 g fiber, 4 g sugar, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol20mg7% |
Sodium220mg9% |
Potassium100mg3% |
Protein3g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber0g0% |
Sugars2g |
Vitamin A15% |
Vitamin C35% |
Calcium4% |
Iron2% |
* 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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