Crispy Corn Meal Salad

It's corn season in Quebec. That's why I'm presenting you with a colorful corn salad. The perfect meal to share with friends.

Per serving:

Cal: 441
Protein: 33 g
Carbs: 37 g
Fat: 20 g

Ingredients: (2 servings)

• 2 to 3 ears of corn
• 1 red pepper, cut into small cubes
• ½ red onion, finely chopped
• 1 bag of Quest BBQ chips
• 3 slices cooked turkey bacon
• coriander to taste (optional)
• hot sauce (optional)
• salt & pepper
• 1 avocado
• ½ cup Greek yogurt
• 1 tsp lime juice

Steps:

1. In the bag, crush the chips with your hands. Set aside.
2. Preheat the BBQ to medium-high heat.
3. To cook corn on the cob, use the BBQ or boil them, then brown them in a pan.
4. Using a knife, remove the corn from the cobs, then separate the kernels with your hands.
5. In a large bowl, combine corn, peppers, red onion, turkey bacon, cilantro, and chips.
6. Using a stick blender, puree the avocado, Greek yogurt, a pinch of salt, and lime juice until smooth.
7. On a plate, place the avocado puree then add the corn salad on top.

Tips:

1. If the salad is not being prepared for immediate consumption, add the chips before eating just to keep it crispy.
2. For even more protein, add shredded chicken with BBQ sauce.
3. If corn season is over, you can use frozen corn and toast the kernels in a pan.

Enjoy your food !

  

Jessy Lemelin, Ambassador of Shop Santé (@popotetavie)