Mexican sweet corn salad

Ingredients

• 4 cups frozen corn
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1 large seeded and chopped tomato
• 2 teaspoons chopped garlic
• 1/4 cup chopped basil leaves
• 1/3 cup olive oil
• 2 Tablespoons fresh lime juice
• 1 Tablespoon vinegar
• Salt and pepper

Preparation

• Thaw frozen corn or boil fresh corn for 8 minutes in lightly salted water, cool with cold water and cut corn kernels from cob.
• Place corn, onion, green and red bell peppers, tomato, garlic, basil, olive oil, lime juice in bowl.
• Toss until completely combined. Season with salt and pepper to taste.
• Add 1 jalapeno pepper, seeded and chopped.

Questions

Photos of members who cooked this recipe