Chipotle Salad with Corn

Chipotle Salad with Corn
Makes:
6 servings (1 1/3 cups per serving)
Prep Time:
10
minutes
Total Time:
10
minutes
Low Calorie
This Chipotle Salad with Corn makes a wonderful starter salad or delicious lunch. Roasting the corn produces tender kernels and adds to the flavor of the salad. The chipotle chile powder in the dressing imparts a smoky flavor that rounds out the whole salad.

Ingredients:

  • SALAD
  • 7 cups bagged mixed lettuce
  • 1 cup roasted corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 avocado, cubed
  • DRESSING
  • 3 tablespoons Original NESTLÉ COFFEE-MATE Powdered Coffee Creamer, dissolved in 1 1/2 tablespoons water OR 3 tablespoons Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer, mixed with 1 tablespoon flour
  • 1/2 cup low fat sour cream
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon OR 1/3 MAGGI Chicken Flavor Bouillon Tablet
  • 1/4 teaspoon chipotle chile powder
  • TOPPING
  • Toasted pepitas (optional)

Directions:

PLACE lettuce, corn, tomatoes and avocado in a large salad bowl.

MIX Coffee-mate with either water or flour (depending on which Coffee-Mate you are using) in a small bowl until well blended. Add sour cream, oregano, bouillon and chipotle powder; mix thoroughly. Pour over salad. Toss together; top with pepitas and serve immediately.

Cook’s Tip:
This salad is a great way to use up any leftover roasted corn. Simply slice the kernels off approximately 1 ear. If you don’t have leftover roasted corn you can use frozen corn kernels as follows:

PLACE frozen corn kernels on a foil-lined baking pan and drizzle with 1 tablespoon olive oil. Use your hands to combine. Place baking pan under broiler and broil for 7 to 8 minutes or until corn is roasted. Check after 3 minutes to make sure corn is roasting evenly. Move around with a spoon if necessary to prevent burning.

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Nutrition Facts

Serving Size: 6/6 of recipe

Servings Per Recipe:

  • Calories: 110
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3g (14% of DV)
  • Cholesterol: 5mg (2% of DV)
  • Sodium: 190mg (8% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 3g
  • Protein: 3g
  • Vitamin A: 20% of DV
  • Vitamin C: 20% of DV
  • Calcium: 6% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Chipotle Salad with Corn

Ingredients

  • SALAD
  • 7 cups bagged mixed lettuce
  • 1 cup roasted corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 avocado, cubed
  • DRESSING
  • 3 tablespoons Original NESTLÉ COFFEE-MATE Powdered Coffee Creamer, dissolved in 1 1/2 tablespoons water OR 3 tablespoons Original NESTLÉ COFFEE-MATE Liquid Coffee Creamer, mixed with 1 tablespoon flour
  • 1/2 cup low fat sour cream
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon OR 1/3 MAGGI Chicken Flavor Bouillon Tablet
  • 1/4 teaspoon chipotle chile powder
  • TOPPING
  • Toasted pepitas (optional)

 

Directions

PLACE lettuce, corn, tomatoes and avocado in a large salad bowl.

MIX Coffee-mate with either water or flour (depending on which Coffee-Mate you are using) in a small bowl until well blended. Add sour cream, oregano, bouillon and chipotle powder; mix thoroughly. Pour over salad. Toss together; top with pepitas and serve immediately.

Cook’s Tip:
This salad is a great way to use up any leftover roasted corn. Simply slice the kernels off approximately 1 ear. If you don’t have leftover roasted corn you can use frozen corn kernels as follows:

PLACE frozen corn kernels on a foil-lined baking pan and drizzle with 1 tablespoon olive oil. Use your hands to combine. Place baking pan under broiler and broil for 7 to 8 minutes or until corn is roasted. Check after 3 minutes to make sure corn is roasting evenly. Move around with a spoon if necessary to prevent burning.

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