This salad makes a fantastic side dish that goes with almost any entrée.
Total Time
30min
4.0
1 Rating
Author: Betty's Kitchen
Servings:
8
Ingredients
•
4
Corn
•
1
tsp
Olive Oil
•
1/2
cup
Sour Cream
•
1
Small
Red Bell Pepper
•
4
Tbsp
Fresh Cilantro
, chopped
•
1
Lime
, juiced, zested
•
2
tsp
Cholula Pepper Sauce
Cooking Instructions
1.
Cut kernels from Corn (4) - you will get about 1 cup per ear. Place Olive Oil (1 tsp) in a large skillet and heat until shimmering. Add corn kernels to oil and cook for 5 to 10 minutes, stirring continuously, until corn is heated through and nicely browned.
2.
Remove from heat and cool. Once corn has cooled, add Sour Cream (1/2 cup), chopped Red Bell Pepper (1), Fresh Cilantro (4 Tbsp), Lime (1), and Cholula Pepper Sauce (2 tsp). Mix well to combine.
3.
Serve either immediately at room temperature or store in refrigerator for up to 3 days and serve chilled.
Nutrition Per Serving
CALORIES
369
FAT
7.4 g
PROTEIN
9.2 g
CARBS
69.2 g
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