Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
179
Calories
5g
Protein
1g
Fat
42g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Jicama | 1 cup (120g) | 46 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 ears fresh corn
- 6 small mangoes, peeled, pitted and coarsely chopped
- 2 lbs. jicama, peeled and chopped
- 1 cup chopped red onion
- 1/2 cup fresh chopped cilantro
- 1/2 cup fresh lime juice
- =
Directions
1
Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. Can be prepared 3 hours ahead. Serve cold.
Recipe sourced from
fandom