Recipe by Barrett
"I'm not sure if this recipe should be called a salad or a salsa, but it sure is good when made with sweet corn. Try it and decide for yourself."
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whole corn kernels, cooked
red bell pepper, diced
green onions, chopped
jalapeno pepper, seeded and minced
chopped fresh cilantro
This was a great side dish. I used olive oil and only used about 1 Tbsp. and added a 1/2 can of drained black beans and fresh lime. Thanks
I was excited to make this as a side dish for enchiladas and beans, but I was pretty disapointed in the lack of flavor. It was nice to have fresh chopped veggies on the plate, but it really lacked seasoning and flavor. I thought the spicy salsa and fresh jalapenos added would do the trick, but it wasn't enough. :(
A good side dish with Mexican meals.
Hmmm, something different - I've never made anything like this before. I made it exactly as described, and it was good to snack on by scooping it up with corn tortilla chips. I do wonder, though, if this recipe could do with less (or no) butter.
I made this without the peppers and onions. We really enjoyed it and I'm making it again as a cold salad for a potluck dinner. If you like corn and salsa, you'll like this.
I added lime juice, tabasco and avocado. Took it to a dinner party and got compliments from people who are good cooks, so a keeper for the recipe box! Thanks.
A few alterations, did not grill veggies or use butter as I did not think it needed it. Added some black olives and served with Salsa Chicken recipe from this site. Very good.
Very tasty and my husband loved this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Corn Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 88
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