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postheadericon Mexican Corn Salad

5.00 avg. rating (90% score) - 1 vote

Mexican Corn Salad is a delicious, oven-broil recipe for a spicy side. It takes about (1) hour total time to prepare and cook. This would be a great option for Cinco-de-Mayo also. Ingredients include: Fresh corn, bell peppers, onion, tomatoes, radishes, jalapenos and pumpkin seeds. It is also well-seasoned with cumin, ancho chile powder and topped with cheese crumbles. This is also a healthy, low calories, low cholesterol, low sodium, low carbohydrates, heart-healthy and Weight Watchers (5 PointsPlus) recipe. Makes: (8) servings. Mexican Corn Salad will be loved by all of your family, friends and guests.

Prep Time: About 30 Minutes.
Cooking Time: 25-30 Minutes.

INGREDIENTS:

4 ears fresh corn, shucked
2 red bell peppers, halved, seeds & pith removed
1 Tbsp chopped fresh oregano
1/2 tsp Kosher salt, divided
1 cup grape tomatoes, halved
1 cup thinly sliced radishes
3-1/2 Tbsp extra-virgin olive oil, divided
2 Tbsp chopped fresh cilantro
5 Tbsp pumpkin seed kernels, toasted, divided
1 Tbsp chopped jalapeño pepper
2 Tbsp fresh lime juice
1 Tbsp honey
1 tsp ground ancho chile powder
1/4 tsp ground cumin
2 garlic cloves, crushed
(2.5 oz) cotija cheese, crumbled (about 2/3 cup)

DIRECTIONS:

1. Preheat broiler to high.

2. Place corn and onion on a foil-lined baking sheet. Broil 4 inches from heat for 15 minutes, turning occasionally. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on baking sheet with corn and onion. Broil an additional 13 minutes or until all vegetables are charred in spots, turning corn and onion occasionally (do not turn bell peppers). Place bell peppers in a paper bag. Fold to close tightly; let stand 10 minutes. Peel and coarsely chop peppers.

3. Cut the corn kernels from cobs. Coarsely chop onion. Place bell peppers, corn, onion, oregano, and 1/8 teaspoon of the salt in a medium-size bowl; toss gently.

4. Place 2 Tbsp of the pumpkin seeds in a mini food processor; process until finely ground. Add remaining 1/4 teaspoon salt, remaining 3 Tbsp of the olive oil, jalapeño, and the next 5 ingredients (through garlic); process until smooth.

5. Divide into 8 shallow bowls in the following order: Place 1/2 cup corn mixture in each bowl and top each serving with about 2 Tbsp tomato mixture, about 1 Tbsp dressing, about 1-1/2 Tbsp cheese and about 1 tsp pumpkin seeds.

Yield: 8 Servings.

Weight Watchers (5 PointsPlus)
Carb Choices: 1

NUTRITIONAL INFORMATION:
Calories: 190, Total Fat: 11.5g, Saturated Fat: 3g, Cholesterol: 9mg, Sodium: 333mg, Carbohydrates: 18g, Fiber: 2.8g, Protein: 6g

Original recipe and image from CookingLight. http://www.myrecipes.com/recipe/mexican-broiled-corn-salad

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