This simple Mexican Corn Salad is easy to assemble and unbelievably versatile. Serve as a side for your favorite south-of-the-border recipe, or add protein like chicken or black beans to create a flavorful main dish in a snap.
frozen corn (thawed) or 8 large ears fresh corn
red onion, chopped
green bell pepper, chopped
red bell pepper, chopped
large tomato, seeded and chopped
basil leaves, chopped (or 1 tsp dried basil)
red pepper sauce (optional)
fresh lime juice
rice wine vinegar
Salt and pepper, to taste
jalapeno pepper, seeded and chopped (optional)
If you use frozen corn, thaw before using.
If you use fresh corn, boil for 8 minutes in lightly salted water, cool with cold water and cut corn kernels from cob.
Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce (optional), olive oil, lime juice and rice wine vinegar in bowl. Toss until completely combined.
Season with salt and pepper to taste.