Recipe: Zesty Corn and Cucumber Salad (with lime and cilantro)

ZESTY CORN AND CUCUMBER SALAD

"Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to this simple salad accented with paprika."

2 cans (15 1/4 ounces each) whole kernel corn, drained
1 cup diced seeded unpeeled cucumber
1/4 cup chopped red onion
1/3 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 tablespoons grated Parmesan cheese
2 tablespoons lime juice
1 teaspoon McCormick Paprika*
1/2 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Ground Cumin

Mix corn, cucumber and onion in large bowl; set aside.

Mix remaining ingredients in small bowl until well blended. Add to corn mixture; toss lightly to coat. Cover.

Refrigerate 2 hours or until ready to serve.

Season's Best: To use fresh corn, husk and cook 4 ears corn-on-the-cob until tender. Cool and cut off kernels to measure 3 cups.

*Test Kitchen Tip: Use 1/4 teaspoon McCormick Ground Red Pepper or 1/2 teaspoon McCormick Crushed Red Pepper in place of the Paprika.

Makes 6 servings

Nutritional Information per One Serving: About 175 Calories, Fat 11g, Protein 3g, Carbohydrates 16g, Cholesterol 7mg, Sodium 560mg, Fiber 2g

Source: McCormick & Company, Inc.