Corn Salad

Several years ago, a friend introduced us to a recipe for a corn salad that I’ve been making ever since. It’s great to take along to summertime potlucks. Stir together these ingredients:

  • a couple of bags of frozen corn
  • 1 red bell pepper, chopped
  • 1 large sweet onion, chopped
  • 1 jalapeño pepper, chopped finely
  • several cloves of garlic, chopped finely
  • as much cilantro as you want, chopped coarsely if desired
  • salt, pepper, and lemon juice to taste

It refrigerates well (for a couple of days, at least), but saving’s usually not an issue, as it goes quickly. There’s a freshness to this salad that’s hard to beat on a hot day. It’s also nice for mixing in with a regular green salad if you’re short on other veggies to add.


This corn salad is easy on the eyes too.

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