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Mexican corn salad

Mexican corn salad
4.6 29 ratings
Prep. 10 min
Total 25 min
6 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 521.3 mg
Protein 6.8 g
Energy 1156.6 kJ / 276.4 kcal
Fat 12.6 g
Fibre 4 g
Saturated Fat 3.8 g
Carbohydrates 38 g

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