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Corn Salad with Lime-Garlic Vinaigrette
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Description
I love corn in salads, whether as the main ingredient or added to the mix. This combination is a wonderful addition to your summer BBQs with steak, hamburgers or shrimp.
Ingredients
- 3 cans (15 oz. size) Yellow Or White Whole Kernel Corn
- ½ cups Green Pepper, Diced
- ½ cups Red Pepper, Diced
- ¼ cups Green Onion, Chopped
- 20 whole Grape Tomatoes, Halved
- ½ whole Jalapeno, Seeds Removed, Diced Fine
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 3 Tablespoons Lime Juice
- 2 cloves Garlic, Diced Fine
- 1 whole Jalapeno, Diced Fine With MOST Of The Seeds Removed
- 1 Tablespoon Sugar
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- ¼ cups Olive Oil
Preparation
For corn salad, mix together corn, peppers, green onion, tomatoes and half of a jalapeno. Add salt and pepper to taste. Chill in the refrigerator and allow flavors to mix overnight.
For vinaigrette:
To lime juice add garlic and finely diced jalapeno with a few seeds for some heat. Add sugar and salt and pepper and stir. Whisk in olive oil to emulsify it. (Big word, right??? LOL!)
Add vinaigrette to corn salad about 2 hours before serving so you don’t overwhelm the salad with the wonderful dressing!
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