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
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