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Teresa Castleberry

Zesty Corn Salad {21 Day Fix}

A little heat sets this salad ahead of the rest! Great on fish tacos or as a salad topping.
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Prep Time 10 minutes
Cook Time 15 minutes
cooling time 10 minutes
Total Time 35 minutes
Course: Salad, Side Dish
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 2 cups bicolor corn, fresh cut from the cob or frozen
  • 1 clove garlic, minced
  • 1 tbsp jalapeno, minced
  • ½ lemon/lime , slices
  • olive oil spray
  • ¼ tsp cayenne pepper, or to taste
  • 2 tbsp cilantro or parsley, minced

Method
 

  1. Spray a baking sheet with olive oil spray lightly. Mix the corn, garlic, jalapeno, lemon slices, and cayenne together and spread on the baking sheet and give the top of it a light spray of oil.
  2. Bake in a 450° oven for about 15 mins, stirring once, till some kernals are browning.
  3. Put in a bowl and squeeze the lemon/lime slices over the corn and discard peel.Stir, cover and refridgerate. After it is cool test for salt and pepper, add to taste. All spices can vary according to your taste.
Container Counts
  1. Serving size 1/2 cup or 1Y