Creamy Mexican Street Corn Salad
31 Dec 2019
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This zesty corn salad makes a quick and easy lunch, side dish, snack or appetizer.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
INGREDIENTS
- 3 cups frozen or fresh corn (kernels, cooked and drained well)
- 1/3 cup Walden Farms Amazin' Mayo
- 2 tbsp lime zest
- 2 tbsp lime juice
- 1/2 tsp each salt (, pepper, ground cumin and chili powder)
- 2/3 cup diced red bell pepper
- 1/3 cup diced red onion
- 2 green onions (, thinly sliced)
- 1/4 cup finely chopped fresh cilantro (, divided)
- 2 whole wheat pita breads (, 7-inch, each cut into 6 wedges)
- 1 tbsp olive oil
- 1/4 cup finely crumbled feta cheese (, optional)
INSTRUCTIONS
- Preheat oven to 425˚F. In large bowl, stir together corn, mayo, lime zest, lime juice, salt, pepper, cumin and chili powder. Add red pepper, red onion, green onions and half of the cilantro; toss well. Let stand for 10 minutes.
- Arrange pita wedges on large parchment paper–lined baking sheet in single layer. Drizzle with olive oil; bake for about 5 minutes or until lightly toasted.
- Divide salad evenly among bowls, garnish with feta, if desired and remaining cilantro. Serve with warm pita wedges.
NOTES
Tip: Substitute whole wheat or corn tortillas for pita breads if desired.
Nutrition Facts
Per serving
Calories 260
Fat 7g
Saturated Fat 1g
Cholesterol 0mg
Sodium 440mg
Carbohydrate 46g
Fiber 5g
Sugars 5g
Protein 8g
WW SmartPoints = 8
