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Picture of Fresh Sweet Corn Salad
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 478 kcal 24 %
  • Fat 11 g 16 %
  • Saturated 2 g 10 %
  • Carbs 97 g 32 %
  • Fiber 14 g 54 %
  • Protein 16 g 33 %
  • Cholesterol 0 mg 0 %
  • Sodium 1014 mg 42 %
  • Calcium 58 mg 6 %
  • Magnesium 185 mg 44 %
  • Potassium 1609 mg 34 %
  • Iron 3 mg 18 %
  • Zinc 2 mg 23 %
  • Phosphorus 439 mg 63 %
  • Vitamin A 285 µg 32 %
  • Vitamin C 228 mg 253 %
  • Thiamin (B1) 1 mg 64 %
  • Riboflavin (B2) 0 mg 30 %
  • Niacin (B3) 9 mg 55 %
  • Vitamin B6 1 mg 74 %
  • Folate equivalent (total) 265 µg 66 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 3 mg 22 %
  • Vitamin K 35 µg 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Corn-on-the-Cob Pudding

Ingredients

  • 4 medium ears fresh corn, husked, or 10 oz. frozen whole-kernel corn, thawed
  • 1 teaspoon olive oil
  • 1 cup thin strips orange bell pepper
  • 1 cup thinly sliced red onion
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons thinly sliced fresh basil for garnish

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