Chipotle sauce gives a subtle smokiness to the salad and is not as hot as regular hot pepper sauce. However, you can substitute 1/4 tsp (1 mL) regular hot pepper sauce. Instead of grilling the corn, you can use 4 cups (1 L) cooked corn kernels.
- Portion size 10 servings
- Credits : Canadian Living Magazine: August 2005
Ingredients
Dressing:
Method
Brush corn with oil. Place on greased grill over medium-high heat; close lid and grill, turning frequently, until lightly grill-marked, 15 to 20 minutes. Let cool; slice kernels off cob.Dressing: Meanwhile, in large bowl, whisk lemon juice, mint, oil, hot pepper sauce, salt, pepper and sugar. Add celery, red pepper and onion; toss to combine. (Make-ahead: Cover and refrigerate corn and salad separately for up to 24 hours.)
Add corn and avocado; toss gently to combine.
Nutritional facts Per each of 10 servings: about
- Sodium 88 mg
- Protein 4 g
- Calories 212.0
- Total fat 10 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 33 g
%RDI
- Iron 7.0
- Folate 30.0
- Calcium 1.0
- Vitamin A 11.0
- Vitamin C 55.0
