Try this Roasted Corn And Mushroom Salad recipe, or contribute your own.
Suggest a better descriptionServes 4-6. Shuck corn. Scrape any excess milk from cobs with the back of a knife and set aside in a large bowl. In a very hot cast iron skillet, roast corn until lightly browned, turning frequently with wooden spoon. If sticking excessively, add a drop or two of oil. Add roasted corn to bowl with corn milk. Saute onion in oil until lightly browned. Add garlic, chile, shiitakes, and chanterelles. Cook until mushrooms are soft. Stir in cumin and miso. Deglaze pan with small amount of soaking water if necessary. Season with salt and pepper. Add contents of pan to bowl with corn and mix well. Let cool slightly. Add lime juice, red pepper, and cucumber. Mix again, add oil and vinegar and season additionally with salt and pepper. Top with avocado. Serve on a bed of watercress or other greens. From Ellen C.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 4 servings | ||
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Calories: 110 | ||
Calories from Fat: 31 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 54.4mg | 2 % | |
Potassium 283.1mg | 7 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 17.2g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 110
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