Roasted Corn and Poblano Salad
(3)
  • Number of Servings: 6
Ingredients
Texas PeteŽ Hot Sauce, to taste 6 ears corn, roasted, cut from cob 2 poblano chilies, roasted, peeled, seeded, chopped1 sweet onion, chopped 1/4 cup cilantro, chopped 1 large red bell pepper, seeded, chopped 2 tbsp. each lime and orange juice 1 garlic clove, minced 1-2 tsp. chili powder Salt and pepper to taste 2 tsp. EV olive oil 1/4 cup cotija cheese, grated
Directions
Stir together all ingredients and let sit at room temperature for 1-2 hours or overnight in the fridge. Check the seasonings before serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TEXASPETESAUCE.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 133.7
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 40.0 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.6 g

Member Reviews
  • NONNAOF2
     I love to use all of the different colored peppers in this, red, yellow and green. I use flat leaf Italian parsley instead of the cilantro, my adult son doesn't like the taste and I avoid the orange juice, but everything else is great! - 8/27/15
  • JVANAM
     Yeeeeeee Haaaaaaa - 8/8/20
  • PATRICIAANN46
     I substituted Chives for the onion and had to leave out the Cilantro as my DH DOES NOT like it. It was a hit!!! - 8/27/15



© 2024 SparkPeople, Inc. - Terms - Privacy