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2 votes | 2606 views
Prep time:
Cook time:
Servings: 4


Cost per serving $1.24 view details


  1. For Corn:
  2. Thaw the corn in a colander over a large bowl.
  3. Heat a large frying pan and add the sliced onion and diced jalapeño. Let the onion get golden on the edges; then add the butter and garlic. When the garlic is fragrant turn off the heat and set the mixture in a bowl.
  4. Heat a large griddle and place the corn single layer. Dust with the ground cumin, dash of salt and pepper; when the corn slightly golden flip and do the same on the other side.
  5. Place in a bowl; zest the lime and add the onion mixture and toss.
  6. Dressing:
  7. Juice the lime in a small bowl and add the balsamic vinegar, salt, pepper and stir.
  8. Pour over the salad and toss.
  9. Garnish with the chopped parsley.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 179g
Recipe makes 4 servings
Calories 184  
Calories from Fat 65 35%
Total Fat 7.32g 9%
Saturated Fat 2.42g 10%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 384mg 16%
Potassium 343mg 10%
Total Carbs 30.28g 8%
Dietary Fiber 3.2g 11%
Sugars 6.33g 4%
Protein 4.17g 7%
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  • J. Gino Genovesi
    Catherine. I have made a similar dish but I used fresh corn and substituted a yellow pepper and added 1 tsp. sugar. I like it. J. Gino Genovesi


    • ShaleeDP
      June 18, 2014
      I like corn and this looks very nice.

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