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Caribbean Corn and Apple Salad


"A lite salad great for the summer to accompany your BBQ favorites."
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50 m servings 129 cals
Original recipe yields 6 servings

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  1. Preheat grill for medium heat and lightly oil the grate.
  2. Lay ears of corn onto the preheated grill. Cook the corn until the kernels are lightly browned, 10 to 15 minutes, turning the ears often. Set corn aside to cool. When cooled, cut kernels from the ears and transfer to a large salad bowl.
  3. Lightly toss apples with corn. Whisk mayonnaise, vinegar, chili powder, salt, and black pepper in a separate bowl; stir the dressing into the apples and corn. Squeeze lime wedge over the salad and serve.

Nutrition Facts

Per Serving: 129 calories; 7.9 g fat; 15.4 g carbohydrates; 1.7 g protein; 3 mg cholesterol; 126 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Swapped out the mayo for Non-Fat plain greek yogurt. Added some diced celery, red peppers and red onion for crunch and more flavor. Also a dash of hot sauce. Mmmm.

nope. I was hoping for a delightfully crunchy alternative to potato salad, but was sorely disappointed. The end product was overly sweet and soggy. :(