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
Kraut Bierocks
These meat-and-cabbage-mixture filled sweet rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.
Buryl's Ice Box Pickles
Buryl's ice box pickles recipe was given to me by a good friend and neighbor 30 years ago. Buryl has been gone for 25 years, but his recipe lives on.
Reuben Crescent Bake
Corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing baked between crescent rolls. Easy and tastes just like a Reuben sandwich. Kids love this!