Comida Kraft
Recipe Box

Cilantro-Corn Salad

Cilantro-Corn Salad is rated 3.4444444444444446 out of 5 by 18.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

8 servings, 2/3 cup each

Tangy MIRACLE WHIP Dressing and vanilla yogurt (yes, yogurt!) form a sweet-tart dressing for this delish corn salad. Best part? It preps in 15 minutes!

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What You Need

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Make It

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  • Combine dressing, yogurt, cilantro and ginger in medium bowl.
  • Add remaining ingredients; mix well. Cover.
  • Refrigerate at least 1 hour or until ready to serve.

How to Store Cilantro

Place bunch of cilantro, stems-ends down, in glass of water. Cover with plastic bag and store in refrigerator up to 1 week.

Servings

  • 8 servings, 2/3 cup each

Nutritional Information

Serving Size 8 servings, 2/3 cup each
AMOUNT PER SERVING
Calories 130
Total fat 4.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 135mg
Carbohydrate 23g
Dietary fiber 2g
Sugars 6g
Protein 3g
% Daily Value
Vitamin A 15 %DV
Vitamin C 60 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I wanted to give this recipe negative five stars. I wanted to give this recipe negative five stars. It tasted AWFUL. I made it for myself and 5 guests and we all thought it was terrible. It tasted like soap. I followed the recipe to a T, I think it's just way too much cilantro. I'd use 1/6th the amount suggested. I made this, 2 other sides, and a main dish, and on every plate my guests left this and only this.
Date published: 2007-06-10
Rated 4 out of 5 by from I did not like the vannila flavored yogurt,so I used Greek yogurt. I did not like the vannila flavored yogurt,so I used Greek yogurt. It is thicker and richer.I also used 1/4 cup sliced green onions.I used fresh corn right out of the field.I live out of Phoenix Az., where we have vegetables year around.I made it once with left over bbq chicken.Simple but very tastey.
Date published: 2011-06-10
Rated 5 out of 5 by from What an absolutely delicious salad! What an absolutely delicious salad! I had 6 people over for dinner...there wasn't enough for everyone to have seconds. Everyone LOVED it. What a wonderfulful combination of flavors all in one.
Date published: 2006-08-07
Rated 1 out of 5 by from I wasn't impressed with this recipe. I wasn't impressed with this recipe. It tasted like it had something muissing and I ended up giving it to my mom- she liked it, but I did not. It is definitely better cold than room temperature.
Date published: 2005-01-27
Rated 4 out of 5 by from Great salad. Great salad. I'll start with half a jalepeno the next time I make it. Peppers are so variable in their heat level, and it's a lot easier to add jalepeno than it is to get it out once it's in.
Date published: 2007-03-27
Rated 3 out of 5 by from Using a whole chopped pepper was way too hot, my family couldn't eat it, and we like spicy food. Using a whole chopped pepper was way too hot, my family couldn't eat it, and we like spicy food. I will try this again with either a milder pepper or half of a jalepeno.
Date published: 2007-04-30
Rated 5 out of 5 by from Served this at a Mexican-themed party; guests ate this like it was candy! Served this at a Mexican-themed party; guests ate this like it was candy! Absolutely delicious, quite flavorful, I serve it regularly as a side dish. Highly recommend!!!
Date published: 2003-05-14
Rated 1 out of 5 by from This is my first time saying this about a kraft recipe, but this wasn't very good at all. This is my first time saying this about a kraft recipe, but this wasn't very good at all. It tasted like someone put some corn in my yogurt.....
Date published: 2007-10-21
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