Directions:
- Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks (see note).
- Combine cooked rice, tomatoes, arugula, onion and jalapeño pepper. Transfer to serving bowl; top with corn.
- Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.
- Note: To cut planks, place an ear on its side on a cutting board. Holding the corn firmly with fingers away from the blade, cut off a side of the corn. Rotate and repeat until all sides are removed. Use a spatula to gently move planks to salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.56 Kcal (685 kJ) | ||
| Calories from fat | 47.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 8% | |
|---|---|---|---|
| Sodium | 11.77mg | 0% | |
| Potassium | 238.53mg | 5% | |
| Total Carbs | 26.93g | 9% | |
| Sugars | 5.99g | 24% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 3.68g | 7% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 1mg | 6% | |
| Calcium | 10.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 79.09 Kcal (331 kJ) | ||
| Calories from fat | 23.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 8% | |
|---|---|---|---|
| Sodium | 5.69mg | 0% | |
| Potassium | 115.35mg | 5% | |
| Total Carbs | 13.02g | 9% | |
| Sugars | 2.9g | 24% | |
| Dietary Fiber | 1.45g | 12% | |
| Protein | 1.78g | 7% | |
| Vitamin C | 4mg | 14% | |
| Iron | 0.5mg | 6% | |
| Calcium | 5.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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