| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
|
Caprial1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Shallots; chopped |
| 3 |
|
Cloves garlic; chopped |
| 1 |
|
Lemon; Juice of |
| 1 |
|
Lime; Juice of |
| 1 |
|
Jalapeno; diced |
| 2 |
tb |
Cayenne sauce |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Sour cream |
| 1/2 |
ts |
Chile powder |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Chopped cilantro |
|
|
Salt and black pepper to taste |
| 2 |
ts |
Vegetable or olive oil |
|
|
Kernels cut from 6 ears of corn; (about 2 1/2 cups) |
| 1 |
sm |
Red onion; diced |
| 2 |
|
Red bell peppers; roasted, peeled, |
|
|
; seeded, and |
|
|
; julienned |
| 3 |
lg |
Vine-ripened tomatoes; seeded and diced |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
SOUTHWESTERN DRESSING
CORN SALAD
For the dressing, place shallots, garlic, lemon juice, lime juice,
jalapeno and cayenne sauce in a medium-size bowl and whisk together.
Slowly whisk in oil until well blended and smooth. Add sour cream and
mix again. Add chile powder, cumin, and cilantro, and season with
salt and pepper. Set aside while constructing the salad.
For the salad, heat oil in a large saute pan until very hot. Add corn
and saute for about 2 minutes. Add onion, peppers, and tomatoes and
lightly saute for another 2 minutes. Season with salt and pepper.
Pour into a bowl to cool, and then toss with southwestern dressing.
Serve chilled.
Serves six.
Converted by MC_Buster.
Per serving: 1274 Calories (kcal); 122g Total Fat; (81% calories from
fat); 9g Protein; 53g Carbohydrate; 26mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 Vegetable; 1 Fruit;
24 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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