This is just a wonderful, summer, healthy side that’s great by itself or accompanying grilled chicken, steak, or fish. It’s colorful and full of flavor and tastes great served immediately or several days later after the flavors merge while in the fridge.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.
No comments:
Post a Comment