“This colorful crunchy salad is fresh and bursting with flavor. Perfect for a healthy side dish.”
READY IN:
21mins
SERVES:
6
YIELD:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, bring water to boil and cook corn on the cob aprox 6 minutes, then remove corn from hot water and cool with running cold water under tap or in a bath of ice cold water.
  2. Once corn has cooled, use a sharp chef's knife and run down the length of the corn cob removing the kernals, complete process on all three cobs. Break up the kernals into individual pieces.
  3. In a large bowl, combined the chopped and diced; corn, cabbage, radish, onion, jalapeno, and cilantro.
  4. in a smaller bowl, combine lime zest, salt, cumin, and chili powder blend. Toss dry mixture over top of vegtables.
  5. squeeze the lime juice over the top of all ingredients and stir well to incorporate juice and spices throughout salad.
  6. Keep cold in refrigerator until ready to serve.

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