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!