Mexican corn salad

Mexican corn salad

4.0 1 rating

Prep. 10min

Total 25min

8 portions

Ingredients

water
1000 g
sea salt plus an extra 3 pinches
1 tsp
black rice
200 g
corn cobs kernels removed (approx. 800 g)
6
jalapeño chillies trimmed
2
fresh coriander leaves only, plus extra to serve
6 sprigs
spring onions/green onions trimmed and cut into pieces
6
mayonnaise (see Tip)
70 g
sour cream
70 g
limes zest and juice
1 ½
sea salt
3 pinches
ground black pepper
3 pinches
feta cheese crumble
80 g
fresh long red chillies to taste, trimmed, sliced to serve (optional)
1 - 2

Difficulty

easy

Nutrition per 1 portion

Sodium 449.5 mg

Protein 6.9 g

Calories 1182.3 kJ / 282.6 kcal

Fat 13 g

Fibre 4.2 g

Saturated Fat 3.8 g

Carbohydrates 38.6 g

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