Return to Terri's Recipe Box

View printable page

Mexican Corn Salad

3 cups fresh, canned or frozen sweet corn
2 Tbsp. olive oil
1 cup minced red onion
2 tsp. chili powder
1 tsp. cumin
1 green pepper, diced
1 red pepper, diced
1–1/2 cups tomatoes, diced
4 Tblsp. chopped fresh cilantro
3 Tblsp. cider vinegar
salt and pepper to taste

Lightly sautè onion in olive oil until it begins to soften.
Add chili powder and cumin and sautè for 1 minute longer.
In a pretty bowl, combine corn, peppers, tomatoes, and cooled onions.
Add cilantro and vinegar. Toss to combine.
Salt and pepper to taste.
Best if mixed a few hours before serving.
 

The Family - Helping you build healthy relationships The Family - Helping you build healthy relationships
Home  •  WEMI-FM 91.9  •  WEMY-FM 91.5  •  WGNV-FM 88.5  •  On-Air  •  Community  •  Support  •  About Us  •  Links
© 2014 The Family  All Rights Reserved.   Site Map  •  Privacy Policy
This site best viewed in: Internet Explorer 8+, Safari 5+, Firefox 4+