INGREDIENTS
4 cups corn kernels, fresh (about 4-5 ears cooked and cut from the cob), frozen (defrosted and drained), canned (rinsed and drained) 1 red bell pepper, cored, seeded, finely chopped ½ small red onion, finely chopped ½ cup chopped cilantro ½ cup crumbled feta or cotija cheese (optional) ½ jalapeño pepper, finely diced (or more if you like extra heat) 4 slices turkey bacon, cooked, chopped into bite-size pieces 4 Tablespoons Greek yogurt, plain, nonfat 1 lime, zested and juiced 1 teaspoon cumin ½ teaspoon chili powder Freshly ground black pepper and salt to taste PREPARATION In a large bowl, toss together corn, bell pepper, onion, cilantro, cheese (optional), jalapeño pepper, and turkey bacon. In a small bowl, whisk together Greek yogurt, lime zest, lime juice, cumin, and chili powder until smooth. Season with salt and pepper to taste. Pour dressing over corn mixture and gently stir until well coated. Add additional lime juice, cilantro, salt, or pepper, to taste. Makes 8 (½ cup) servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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