If it's late spring or summer you probably already have everything on hand to make this refreshing corn salad. It's also good scooped on top of tortilla chips, or pita chips like a salsa. You can make this salad a day ahead, so it's great for pot lucks. Great as a side dish if you are making enchilada's, or burgers. Also good inside burritos.
fresh OR frozen sweet corn to equal 4 cups ( usually about 8 ears if using fresh ears of corn)
1/2 large red pepper, seeded and chopped
1/4 of a red onion, peeled and chopped
1 jalapeño pepper, seeded and chopped
1 pint cherry tomatoes, cut in half, (or grape tomatoes left whole)
1/2 of a bunch of cilantro, chopped (or more if you love cilantro like me!) ..or use fresh basil
1/3 cup lime juice
1/3 cup olive oil
salt and fresh cracked pepper to taste
Place frozen OR fresh corn in a pot with a 1/4 cup water to steam 3-5 minutes only (you do not want to overcook the corn) Drain the corn and rinse with cold water to stop the cooking process; drain well.
Place steamed corn in a serving bowl and toss with remaining ingredients. Place in the refrigerator to chill at least 2 hours. This can be made a few hours, or one day ahead of serving. Enjoy! Best served at room temperature.
*Makes about 6 cups
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