CHOW TO CUT


ORN KERNELS


Lay the corn cob on its side and slice off the kernels one side at a time. You can also stand the cob inside a large bowl and cut from top to bottom. Keep the kernels in large pieces as shown, or separate with your hands.


MEXICAN CORN MACARONI SALAD


PREP TIME 8 MIN. – COOK TIME 4 MIN. READY IN 12 MIN. – SERVINGS 6


Microwave 3 ears fresh corn, husks on, on high 4 min. Allow corn to cool until able to handle. Meanwhile, zest and juice 2 limes. When corn has cooled, cut bottoms off husks and slide corn cobs out of husks and silk. Cut kernels off cobs. In a large bowl, combine 1 (15 oz) tub deli macaroni salad, 1 tbsp chili powder, lime juice, and corn kernels. Season with salt and pepper. Stir to combine. Top with ½ cup crumbled cotija cheese and 1 tsp lime zest. Dust with additional chili powder.


PER SERVING: 209 CALORIES, 10G FAT, 2G SATURATED FAT, 14MG CHOLESTEROL, 561MG SODIUM, 24G CARBOHYDRATE, 3G FIBER, 6G SUGAR, 6G PROTEIN


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