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Summer Corn Salad with Curry and Lime
Course
Side Dish
Cuisine
American
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
6
servings
Calories
125
kcal
Author
Lauren Keating
Ingredients
2
cups
fresh corn kernels
from about 4 ears of corn
1
red bell pepper
diced
3
scallions
chopped
ΒΌ
cup
cilantro
2
limes
juiced
1
Tablespoon
olive oil
1
teaspoon
Madras curry powder
1
pinch
sea salt
Instructions
Combine the corn, pepper, scallions, and cilantro in a large bowl.
In a second bowl, combine the lime juice, olive oil, curry powder, and salt. Whisk to combine. Pour over the corn salad and stir gently to coat. Adjust seasoning to taste.
Serve immediately, or refrigerate.
Nutrition
Serving:
1
g
|
Calories:
125
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Sodium:
38
mg
|
Fiber:
4
g
|
Sugar:
5
g