Delicious fresh corn salad.
Ingredients
- 2 earss fresh corn in the husk
- 0.25 cups finely chopped green pepper
- 3 tablespoons chopped hot green chile peppers
- 2 tablespoons white vinegar
- 1 teaspoon white sugar
- 0.5 teaspoons ground cumin
- freshly ground black pepper to taste
Instructions
-
1
Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
-
2
Fill a large bowl with cold water and ice.
-
3
Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
-
4
Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Other Recipes
New Red Potato Salad
This is a wonderful, no-fail, new red potato salad recipe.
Vegetarian Shepherd's Pie
This vegetarian shepherd's pie made with a savory lentil base and topped with fluffy mashed potatoes was our first vegetarian recipe and has withstood the test of time; now, it's one of our staple recipes. It's hearty, comforting, and delicious!
Grandma's Pepper Slaw
This is my Grandma's recipe for sweet and sour cabbage and bell pepper slaw that couldn't be simpler to make! My family loves it as a side dish for grilled burgers and hot dogs, but it works equally well in winter with roast pork or beef.