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Recipe

Chipotle Salad with Corn

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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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6 servings (1 1/3 cups per serving)

Ingredients

Original reipce makes 2 dozen Change Servings

  • SALAD
  • DRESSING
  • TOPPING
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Directions

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.

Cook’s Tip:
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.

Nutrition Facts

Amount Per Serving
Servings: 6 servings (1 1/3 cups per serving)
Calories 110
Calories from Fat 50
%Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 14%
Cholesterol 5mg 2%
Sodium 190mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 14%
Sugars 3g
Protein 3g
Vitamin A 20%
Vitamin C 20%
Calcium 6%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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