English | Español
This Chipotle Salad with Corn makes a wonderful starter salad or delicious lunch. Roasting the corn produces tender kernels and adds to the flavor of the salad. The chipotle chile powder in the dressing imparts a smoky flavor that rounds out the whole salad.
Brought to you by
Original reipce makes 2 dozen Change Servings
PLACE lettuce, corn, tomatoes and avocado in a large salad bowl.
MIX Coffee-mate with either water or flour (depending on which Coffee-Mate you are using) in a small bowl until well blended. Add sour cream, oregano, bouillon and chipotle powder; mix thoroughly. Pour over salad. Toss together; top with pepitas and serve immediately.
This salad is a great way to use up any leftover roasted corn. Simply slice the kernels off approximately 1 ear. If you don’t have leftover roasted corn you can use frozen corn kernels as follows:
PLACE frozen corn kernels on a foil-lined baking pan and drizzle with 1 tablespoon olive oil. Use your hands to combine. Place baking pan under broiler and broil for 7 to 8 minutes or until corn is roasted. Check after 3 minutes to make sure corn is roasting evenly. Move around with a spoon if necessary to prevent burning.
|Calories from Fat||50|
|Total Fat 6g||9%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 4g||14%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close