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Ingredientes
- 4 med ears corn, husked
- 1/4 c. extra virgin olive oil
- 2 lrg tomatoes, diced
- 1 sm red onion, diced
- 2 Tbsp. cider vinegar
- 1 Tbsp. minced fresh cilantro
- 2 1/2 tsp pepper sauce
- 1/4 tsp salt lettuce leaves
Direcciones
- Cut corn from cobs to make about 3 c. kernels. Heat oil in 12 inch skillet over medium-high heat. Add in corn; cook till tender and bright yellow. Set aside to cold.
- Meanwhile, combine tomatoes, red onion, vinegar, cilantro, pepper sauce and salt in medium bowl. Stir in corn till well mixed.
- To serve, line platter with lettuce leaves; top with corn salad.
- Makes 6servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 83 | 72% |
| Total Fat 9.4g | 12% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 221mg | 6% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.21g | 2% |
| Protein 1.38g | 2% |
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