Family Food on the Table · by Kathryn Doherty
Summer corn salad
NUTRITION · PER SERVING75M COOK
CAL 4%·PRO 7%
CARBS 15G69% OF CAL
3G FIBER9G OTHER4G TOTAL SUGAR
FAT 3G28% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh corn salad with roasted poblano peppers, cilantro, and a creamy yogurt-mayo dressing. A bright, tangy summer side dish.
sideamericansaladgluten freevegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 1/2 cups fresh corn (charred if desired (see notes))
- 2 poblano peppers (roasted and chopped (see notes))
- 1 medium jalapeño (finely chopped (optional))
- 1/2 cup fresh cilantro (chopped)
- 3 tablespoons plain nonfat Greek yogurt (or sour cream)
- 3 tablespoons low-fat mayonnaise
- 3 tablespoons fresh lime juice (from 2 small limes)
- 1 1/4 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
At a glance
PER SERVING · TIME 75M
CAL 4%·PRO 7%
CARBS 15G69% OF CAL
3G FIBER9G OTHER4G TOTAL SUGAR
FAT 3G28% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 269mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 279mg
- Calcium
- 12mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 269MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.