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Mexican corn salad

Mexican corn salad
4.0 1 rating
Prep. 10 min
Total 25 min
8 portions
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Ingredients

  • water
    1000 g
  • sea salt plus an extra 3 pinches
    1 tsp
  • black rice
    200 g
  • corn cobs kernels removed (approx. 800 g)
    6
  • jalapeño chillies trimmed
    2
  • fresh coriander leaves only, plus extra to serve
    6 sprigs
  • spring onions/green onions trimmed and cut into pieces
    6
  • mayonnaise (see Tip)
    70 g
  • sour cream
    70 g
  • limes zest and juice
    1 ½
  • sea salt
    3 pinches
  • ground black pepper
    3 pinches
  • feta cheese crumble
    80 g
  • fresh long red chillies to taste, trimmed, sliced to serve (optional)
    1 - 2

Difficulty

easy

Nutrition per 1 portion

Sodium 449.5 mg
Protein 6.9 g
Calories 1182.3 kJ / 282.6 kcal
Fat 13 g
Fibre 4.2 g
Saturated Fat 3.8 g
Carbohydrates 38.6 g

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