Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to corn salad.
15m
PREP TIME
175
CALORIES
10
INGREDIENTS
Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to corn salad.
15m
PREP TIME
175
CALORIES
10
INGREDIENTS
Ingredients 6 Servings
- 2 cans (15 ounces each) whole kernel corn, drained
- 1 cup diced, unpeeled and seeded cucumbers
- 1/4 cup chopped red onion
- 1/3 cup mayonnaise
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons lime juice
- 1 teaspoon McCormick® Paprika
- 1/2 teaspoon McCormick® Garlic Salt
- 1/4 teaspoon McCormick® Ground Cumin
INSTRUCTIONS
- 1 Mix corn, cucumber and onion in large bowl. Set aside.
- 2 Mix remaining ingredients in small bowl until well blended. Add to corn mixture; toss lightly to coat. Cover.
- 3 Refrigerate 2 hours or until ready to serve.
NUTRITION INFORMATION
(per Serving)
TIPS AND TRICKS
Use 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the canned corn.
Use 1/4 teaspoon McCormick® Ground Red Pepper or 1/2 teaspoon McCormick® Crushed Red Pepper in place of the paprika.
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