Mexican corn salad
TM6 TM5 TM31

Mexican corn salad

4.8 (12 ratings)

Ingredients

  • 1000 g water
  • 1 tsp sea salt, plus an extra 2 pinches
  • 150 g black rice, well rinsed and drained
  • 4 - 5 corn cobs, kernels removed (approx. 500 g)
  • 1 jalapeño chilli, trimmed
  • 4 sprigs fresh coriander, leaves only, plus extra to serve
  • 3 spring onions/green onions, trimmed and cut into pieces
  • 50 g mayonnaise (see Tip)
  • 50 g sour cream
  • 1 lime, zest and juice
  • 2 pinches ground black pepper
  • 60 g feta cheese, crumbled
  • 1 fresh long red chilli, trimmed, sliced to serve (optional)

Nutrition
per 1 portion
Calories
1156.6 kJ / 276.4 kcal
Protein
6.8 g
Carbohydrates
38 g
Fat
12.6 g
Saturated fat
3.8 g
Fiber
4 g
Sodium
521.3 mg

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