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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl. | 2. Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn husk	3	ears		-	-	-	-
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
rom tomato	2		chopped	-	-	-	-
jalapeno pepper	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
red onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
cilantro	1/2	bunch	chopped	-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
salt lemon herb seasoning	1 Dash	pinch	free	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.