Description
Put a twist to those kernels with this sweet corn salad with creamy miso dressing recipe! A healthy recipe made with fat free evaporated milk instead of full fat cream which only takes 15 minutes to make from start to finish!
Ingredients
Units
Scale
- 2 ears corn (kernels cut from the cob)
- 1 red bell pepper (seeded and diced)
- 2 tablespoons butter
- 1/4 cup fat free evaporated milk
- 1 tablespoon miso paste
- 1 teaspoon all-purpose flour
- 1/4 cup cilantro (finely chopped)
- 1 stalk scallion (finely chopped)
- salt and pepper to taste
Instructions
- In a medium size pot over medium heat, melt the butter and add red bell pepper and corn. Cook for 3 minutes while stirring often.
- Add miso paste and evaporated milk and bring to a boil. Lower heat to a simmer, cover and cook for 4 minutes.
- Sprinkle flour while constantly stirring until the sauce thickens (about 1 minute). Turn the heat off and transfer sweet corn with miso sauce into a bowl.
- Season with salt and pepper and top with cilantro and scallions. Serve warm.
Nutrition
- Serving Size:
- Calories: 120
- Sugar: 4.7 g
- Sodium: 24.1 mg
- Fat: 6.9 g
- Saturated Fat: 3.9 g
- Carbohydrates: 12.9 g
- Fiber: 1.7 g
- Protein: 3.2 g
- Cholesterol: 15.3 mg
