Wednesday, June 24, 2009

Tropical Corn Salad from the Grit, Modified

1 cup finely minced red onion
finely minced leaves of 7 to 10 cilantro stems
1 small jalapeno chile very finely minced
1/2 to 2/3 cup finely chopped fresh pineapple
1/3 cup fresh squeezed lime juice
2 tablespoons cider vinegar
2 teaspoons hot sauce
1-1/2 teaspoon salt
1 teaspoon splenda
1/4 teaspoon fresh ground pepper
6 cups of fresh cooked or frozen white corn thawed
yogurt butter

Combine all ingredients except corn and butter in a large mixing bowl. Mix well. Cover and refrigerate.
Lightly saute corn in minimal amount of butter. Cool corn thoroughly. Toss corn with refrigerated mixture. Cover and refrigerate for at least 1 hr. Serve well chilled. Makes 5 servings.

1 comment:

best supplements said...

Thanks for this salad recipe I am really fond of salad as there is low calories and its a healthy food good for digestive system too.