I received the recipe in my Kroger grocery circular and was pleased to have something so easy that tasted so good. I’ve gone from being a strict, to-the-last-jot-and-tittle recipe follower to becoming quite brave about deriving my own add-ins. I had some radishes left over from an earlier meal, so I finely chopped one of those to stir in as well. Personally I think that was the best addition of all. Plus, as you probably can see from the photo, I didn’t have any red onion on hand and thus subbed green onion tops and bottoms for the red. That worked well, too, in creating a great veggie melange.
The recipe appears to call for cutting the corn immediately from the cob and stirring it into the salad. I’m sure that would work just fine, but I whisked mine into the microwave and quickly steamed it for about two minutes just to get it a bit more tender. No problems there, either.
The first night I served it by itself; the second night it was a side for Fiesta Burgers (more on them tomorrow)—great both ways. In fact, you simply can’t go wrong however you choose to offer this simple, tasty salad.
Mexican Corn Salad
2 cups fresh corn kernels, cut from the cob
1/4 cup red pepper, diced
1/4 cup green pepper, diced
1 tomato, diced
2 tablespoons red onion, diced
1 large radish, finely chopped
2 tablespoons olive oil
1 teaspoon lime juice
1 tablespoon cilantro, chopped
1/4 teaspoon ground cumin
1/4 teaspoon each salt and pepper
Combine all ingredients. Serve immediately (or chill until ready to serve). Refrigerate any leftovers. Makes 4 servings.