Corn Salad

I love the myriad of flavors, colors and textures in this corn salad! It’s a great side dish or appetizer (as salsa served with tortilla chips) during the Summer months (or anytime). Fresh roasted corn is always yummy to use but for this one I used can corn. Here’s the recipe:

1 can Mexicorn, drained

1 can white shoe peg corn, drained

1 can mild green chiles

1 small green bell pepper, diced

1 small red onion, diced

3 green onions, chopped

8-10 grape tomatoes, quartered

1-2 tbsp jalapeños, diced

2 handfuls cilantro leaves, chopped

3 lime, juiced

Salt, pepper, garlic powder, paprika and cumin to taste

Combine all ingredients in large bowl and mix well. Cover and refrigerate for minimum 2-3 hours before serving.

It’s so good, y’all and beautiful, too!

Published by Southern Inspirations

Living and loving life in the South and inspiring others to do the same!

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