ZESTY CORN AND CUCUMBER SALAD
Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to this simple salad accented with paprika.
Prep Time: 15 minutes
Refrigerate: 2 hours
Makes 6 servings.
Ingredients
• 2 cans (15 1/4 ounces each) whole kernel corn, drained
• 1 cup diced seeded unpeeled cucumber
• 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
Directions
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.
Season's Best: To use fresh corn, husk and cook 4 ears corn-on-the-cob until tender. Cool and cut off kernels to measure 3 cups.
*Test Kitchen Tip: Use 1/4 teaspoon McCormick® Ground Red Pepper or 1/2 teaspoon McCormick® Crushed Red Pepper in place of the Paprika.
Nutritional Information per One Serving:
About 175 Calories
Fat 11g
Protein 3g
Carbohydrates 16g
Cholesterol 7mg
Sodium 560mg
Fiber 2g
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