Directions:
- In a large pot, bring water to boil and cook corn on the cob aprox 6 minutes, then remove corn from hot water and cool with running cold water under tap or in a bath of ice cold water.
- Once corn has cooled, use a sharp chef's knife and run down the length of the corn cob removing the kernals, complete process on all three cobs. Break up the kernals into individual pieces.
- In a large bowl, combined the chopped and diced; corn, cabbage, radish, onion, jalapeno, and cilantro.
- In a smaller bowl, combine lime zest, salt, cumin, and chili powder blend. Toss dry mixture over top of vegtables.
- Squeeze the lime juice over the top of all ingredients and stir well to incorporate juice and spices throughout salad.
- Keep cold in refrigerator until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 13.59 Kcal (57 kJ) | ||
| Calories from fat | 1.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 0% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 165.15mg | 7% | |
| Potassium | 53.28mg | 1% | |
| Total Carbs | 2.89g | 1% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 0.52g | 1% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 67.14 Kcal (281 kJ) | ||
| Calories from fat | 7.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 0% | |
|---|---|---|---|
| Cholesterol | 0.56mg | 0% | |
| Sodium | 815.79mg | 7% | |
| Potassium | 263.21mg | 1% | |
| Total Carbs | 14.27g | 1% | |
| Sugars | 2.99g | 2% | |
| Dietary Fiber | 2.73g | 2% | |
| Protein | 2.56g | 1% | |
| Vitamin C | 19.3mg | 7% | |
| Iron | 1.1mg | 1% | |
| Calcium | 20.1mg | 0% | |
* 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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