Corn Salad

This is an easy summertime side dish for grilled foods or even fried chicken. It is filling enough to have just by itself for lunch. Nothing complicated here but if you can I highly recommend you use corn kernels cut off of the cob as the fresher taste really makes a difference but frozen kernels thawed out will be fine. You will need:

2 ½ cups of corn kernels

1 large tomato (seeded and diced)

1 avocado (diced)

½ of a bell pepper (any color, diced)

½ of a medium onion (diced)

¼ cup of vinegar (any kind)

¼ cup of olive oil (use a good extra virgin)

4 tablespoons of chopped parsley

2 tablespoons of lemon juice

¼ teaspoon each of: Mexican oregano, cumin, chili powder, salt, and garlic powder

Mix the corn, tomatoes, avocado, bell pepper, and onion together with the lemon juice and seasonings.

In a measuring cup or small bowl mix the parsley with the vinegar and olive oil then add to the veggie mixture.

Allow this to sit in the refrigerator for at least an hour before serving so that the flavors can meld. Note: If you are using corn off the cob cook it first and allow it to cool before you mix everything together.

One Comment Add yours

  1. Aunt Cindy in Texas says:

    The recipe I have doesn’t include avacado or the “Mexican” spices (cumin, chili powder) but this actually sounds better. My recipe is more traditional salad with celery and mayonaise dressing and is not a very light tasting salad. The olive oil dressings would make it much lighter.

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