Mexican Corn Salad

Mexican Corn Salad


About 3-4 cups corn (fresh will be from about 6-8 ears)

1 small red onion quartered and sliced

2 red peppers chopped or about ¾cup of roasted peppers sliced

3-4 tablespoons chopped fresh cilantro

Juice of 1 lime or 1 small lemon

¼ cup olive oil

½ teaspoon sugar

Salt and pepper to taste

How to do it

1. For fresh corn, boil the corn until it’s cooked. Allow to cool and then run a sharp large knife down the sides of the corn, as close to the husk as possible, to slice the kernels off. For frozen, defrost using boiling water and drain when soft.

2. Mix the corn, onion, pepper, and cilantro in a bowl.

3. Whisk the lime/lemon juice, oil, sugar, salt and pepper. Pour over the salad and allow to sit for a while before serving. This salad can be made a day in advance. The flavors are enhanced when the salad sits overnight.

Serves about 8.


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