For Professionals

Native American Inspired Spicy Corn Salad

Prep time: 15 min
Cook time: 10 min

This Native American dish has a modern twist of smoked fish with a flavor boost, making it quite addictive! To make this recipe less spicy, you can remove the seeds and pith from the jalapeños before mincing. Enjoy with crusty bread and a green salad.

Makes

6 servings

Serving size

1 cup

Ingredients

2 tablespoons olive oil

1 leek or small onion, sliced

2 cloves of garlic, smashed

1 bell pepper (red, orange or yellow), diced

3 ears sweet corn

1 yellow squash, diced

1 large tomato, diced

1 jalapeño, minced

½ cup cilantro, chopped

4 ounces smoked salmon

¼ teaspoon sea salt

¼ teaspoon pepper, freshly ground

Instructions

  1. Heat a large skillet and add the olive oil.
  2. Add the leek and cook slowly over medium to low heat.
  3. Add the garlic and cook for 1 minute, being careful it does not burn.
  4. Add the bell pepper and cook until softened, between 2 to 5 minutes.
  5. Meanwhile, slice the kernels off the ears of corn.
  6. Add the squash and tomato; sauté 1-2 minutes. Remove from heat.
  7. Add the corn, jalapeño and cilantro. Stir well to incorporate.
  8. Flake the smoked salmon.
  9. Pour the skillet mixture into a serving bowl.
  10. Add the flaked salmon and season with pepper and salt (sparingly) as necessary.
  11. Serve slightly warm or room temperature and enjoy!

Cooking Tip

You can consider using Morey’s® wild smoked salmon classic which is low in sodium. Or use Land O’ Frost® bistro favorites black forest uncured ham or Hormel® natural choice cooked deli ham as an alternative for those who cannot have fish. Always check the label first.

Recipe contributed by FamilyCook Productions

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: 1 cup

Calories

135

Fat

6 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

4 mg

Carbohydrates

16 g

Sugar

5 g

Fiber

2 g

Protein

6 g

Sodium

231 mg

Calcium

20 mg

Phosphorus

91 mg

Potassium

304 mg