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.
Serving suggestion: Corn cobs can also be swapped for 2 cans of corn (drained, no added salt) or 2 cups of frozen corn you may have on hand. Cobs of corn could also be cooked in a steamer or in the microwave.
Dehusking, also known as shucking, means removing the leave and silky strings from the cob of corn.
For a more substantial snack, serve with shredded cooked skinless chicken breast, drained canned tuna or salmon, or black beans.
Storage: Leftover salad can be stored in an airtight container in the fridge for 2-3 days.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help wash the vegetables, mix the salad, prepare the dressing and then add it to the salad.
When preparing this recipe:
| Serving size: 333.5g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 995 | 298 |
| Fat (g) | 6.9 | 2.1 |
| Saturated fat (g) | 3.6 | 1.1 |
| Carbohydrates (g) | 23.3 | 7.0 |
| Sugars (g) | 14 | 4.2 |
| Fibre (g) | 7.8 | 2.4 |
| Protein (g) | 15.6 | 4.7 |
| Sodium (mg) | 372.9 | 111.8 |
Healthy Eating
