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Mexican Corn Salad

yield: 6 total time: 30 minutes

Ingredients

4 cups corn Frozen, Thawed and drained
2 jalapenos De-seeded, Finely chopped
1/2 cup onion Finely chopped
3 tablespoons cilantro Finely chopped
2 tablespoons olive oil
2 tablespoons lime juice Or lemon juice
salt To taste
pepper To taste
1/2 teaspoon paprika
1/3 cup cotija Cheese, or Feta or Mozzarella, Shredded

Nutrition

Calories : 160 calories
Carbohydrate : 23 grams
Cholesterol : 5 milligrams
Fat : 7 grams
Fiber : 4 grams
Protein : 5 grams
SaturatedFat : 1.5 grams
Sodium : 240 milligrams
Sugar : 4 grams

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