Even if the farmers' market is fresh out of corn on the cob, you can enjoy this delicious (and colorful) salad—thanks to the frozen corn.
What You Need
Original recipe yields 10 servings
1/2 cup KRAFT Zesty Italian Dressing, divided
2 cups frozen corn
1 tsp. chili powder
1/2 cup chopped red onion s
1 ancho chile, roasted, seeded, peeled and chopped
2 avocado s, chopped
1/2 tsp. zest and 2 Tbsp. juice from 1 lime
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Let's Make It
Heat 2 Tbsp. dressing in large skillet on medium heat. Add corn; cook and stir 8 min or until lightly browned. Stir in chili powder; cook 2 min., stirring occasionally. Cool.
Combine onions, peppers and remaining dressing in large bowl.
Add corn mixture and remaining ingredients; mix lightly.
Sprinkle with 2 Tbsp. chopped fresh cilantro just before serving.
Serve on a bed of Boston lettuce or watercress alongside a grilled chicken breast.
Serve as a relish instead of a salad. Makes 16 servings, 2 Tbsp. each.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.