Hotsy Corn Salad Recipe - Cooking Index
Hotsy Corn Salad Recipe - Cooking Index
When making this salad, which is lightly spiked with jalapeņo pepper, have all the ingredients prepared ahead. Then just toss them together as close to serving time as possible to keep the flavors fresh.
Courses: Salads| 2 cups | 125g / 4.4oz | Fresh corn - lightly cooked |
| 2 | Ripe papayas - peeled, seeded, | |
| And cut into 1/4" dice | ||
| 2/3 cup | 41g / 1.4oz | Finely-diced red onion |
| 4 | Ripe plum tomatoes - seeded, finely diced | |
| 1 tablespoon | 15ml | Minced garlic |
| 2 tablespoons | 30ml | Finely-grated lime zest |
| 1/2 cup | 118ml | Fresh lime juice |
| 1 teaspoon | 5ml | Finely-minced green jalapeño pepper |
| 2/3 cup | 10g / 0.4oz | Chopped fresh cilantro leaves |
In a bowl, gently combine all the ingredients except the cilantro. Cover and refrigerate up to 2 hours.
Just before serving, toss in the cilantro. Serve chilled.
This recipe yields 8 cups.
Per 1/2 cup: 46 calories, 12g carbohydrates, 1g protein, 0.2g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 05-14-2000
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