Recipes
Recipe Search
Colourful corn salad cups
63 people liked
These colourful corn salad cups are a fresh, crunchy burst of sweet corn, crisp veggies, and zesty flavour in every bite. Perfect for parties or easy snacking, they’re as fun to look at as they are to eat.
4
Serves
0
Serves of Fruit
(Per Serve)
2.25
Serves of Vegetables
(Per Serve)
Save
Share
Email
Print
INGREDIENTS:
- 3 corn cobs, dehusked and cut in half
- 3 medium tomatoes, diced
- 2 spring onions, thinly sliced
- 1/2 cup fresh parsley, roughly chopped
- 100g reduced fat feta cheese, crumbled
- 3/4 cup reduced fat Greek yoghurt
- 1 lime, juiced and zested
- 1/2 tsp smoked paprika
METHOD:
- Place the corn cobs in a large saucepan over high heat. Bring to the boil and cook for 3-5 minutes or until tender. Remove from pan and drain.
- Place the corn on a large chopping board and using a sharp knife, cut the corn kernels off, place in a large mixing bowl.
- Add the tomatoes, spring onion, parsley and fetta to the bowl. Mix to combine.
- In a small bowl or jug, whisk together the Greek yoghurt, lime juice, zest and paprika to form the dressing.
- Pour the dressing over the corn salad and toss to coat. Divide between four bowls or containers to serve.
RECIPE NOTES:
- Dehusking, also known as shucking, means removing the leave and silky strings from the cob of corn.
- Instead of boiling the corn, the cobs can also be cooked in a steamer or in the microwave.
- Feel free to substitute the fresh corn for canned (no added salt) or frozen corn.
- Feel free to add in some shredded cooked skinless chicken breast, canned tuna or salmon to the salad cups.
- Leftover salad can be stored in an airtight container in the fridge for 2-3 days.
NUTRITION: Per Serving
931
kJ
5.6g
Fat
3.2g
Sat. Fat
24.5g
Carbs
10.4g
Sugars
5.7g
Fibre
14.1g
Protein
344mg
Sodium
NUTRITION: Per 100 grams
299
kJ
1.8g
Fat
1.0g
Sat. Fat
7.9g
Carbs
3.3g
Sugars
1.8g
Fibre
4.5g
Protein
110.6mg
Sodium
