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Corn and Chilies Taco Salad
Recipes
Corn and Chilies Taco Salad
4 servings
20 minutes total

Ingredients

  • ¼ cup green onions, coarsely chopped
  • ¼ bunch cilantro, coarsely chopped
  • 4 ears fresh corn
  • 1 lime, for juice
  • 1 (4.5-oz) can chopped green chiles
  • ½ cup spicy ranch dressing
  • 8 crispy corn taco shells

Prep

  • Preheat oven to 400°F.
  • Chop green onions and cilantro.
  • Cut corn from cob (about 2 cups) into medium bowl.
  • Squeeze lime for juice (2 tablespoons).

Steps

    1. Preheat oven to 400°F. Chop green onions and cilantro (¼ cup). Cut corn from cobs (about 2 cups) into medium bowl.
    2. Squeeze lime for juice (2 tablespoons). Bake taco shells 3–4 minutes or until hot and crispy.
    3. Combine remaining ingredients. Break taco shells into large pieces. Serve corn mixture over taco shells.

Amount per ¼ recipe serving: Calories 380, Total Fat 23g, Sat Fat 4g, Trans Fat 2.5g, Chol 10mg, Sodium 570mg, Total Carb 40g, Fiber 4g, Sugars 8g, Protein 6g, Calc 4%, Vitamin A 8%, Vitamin C 35%, Iron 8%