Mexican corn salad

Mexican corn salad

4.8 25 ratings

Prep. 10 min

Total 25 min

6 portions

Ingredients

water
1000 g
sea salt plus an extra 2 pinches
1 tsp
black rice well rinsed and drained
150 g
corn cobs kernels removed (approx. 500 g)
4 - 5
jalapeño chilli trimmed
1
fresh coriander leaves only, plus extra to serve
4 sprigs
spring onions/green onions trimmed and cut into pieces
3
mayonnaise (see Tip)
50 g
sour cream
50 g
lime zest and juice
1
ground black pepper
2 pinches
feta cheese crumbled
60 g
fresh long red chilli trimmed, sliced to serve (optional)
1

Difficulty

easy

Nutrition per 1 portion

Sodium 521.3 mg

Protein 6.8 g

Calories 1156.6 kJ / 276.4 kcal

Fat 12.6 g

Fibre 4 g

Saturated Fat 3.8 g

Carbohydrates 38 g

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