Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. corn kernels | ||
| 2 plum tomatoes, seeded and finely chopped | ||
| ½ c. coarsely chopped fresh cilantro | ||
| ¼ c. chopped green onion | ||
| 1 jalapeno pepper, seeded and finely chopped | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. freshly ground Hy-Vee black pepper | ||
| ½ tsp. ground cumin, divided | ||
| ⅓ c. Hy-Vee mayonnaise | ||
| 3 tbsp. fresh lime juice | ||
| 1 tsp. finely grated lime zest | ||
| 1 tsp. smoked paprika, divided | ||
| ⅓ c. Hy-Vee Select crumbled feta cheese | ||
| Lime wedges, for serving |
Directions
- Toss together corn, tomatoes, cilantro, green onion, jalapeno, salt, pepper and 1/4 teaspoon cumin. Set aside.
- To make dressing, stir together mayonnaise, lime juice, lime zest, half of the paprika and remaining 1/4 teaspoon cumin; drizzle over salad.
- Sprinkle feta cheese over salad; dust with remaining paprika. Serve with lime wedges.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 180mg
- Total Carbohydrates: 10g
- Protein: 2g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 15%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee.