Corn Confetti Salad

Serves 8

2 cans of fresh-cut corn, drained well OR 3 cobs of fresh corn
Half a medium red onion, cut into small dice roughly the size of the corn kernels
1-2 serrano peppers, very finely diced
1 medium red bell pepper, seeded and cut into small dice roughly the size of the onion
4-6 ounces of smoked aged cheese (I used gouda), cut into small dice roughly the size of the bell pepper
1/4 cup finely chopped fresh cilantro leaves
1-2 tablespoons of extra-virgin olive oil
1 teaspoon Spanish or Hungarian paprika
Juice of two limes, or to taste
1/2 teaspoon salt & freshly ground black pepper, or to taste

Prepare all the ingredients (except red onion) and keep them chilled in a mixing bowl. Just before serving, add the chopped red onion, olive oil, lime juice, salt, pepper, and paprika; toss. Adjust the tartness and saltiness to suit your taste.

http://anediblesymphony.blogspot.com/2009/06/mountain-and-me-and-finally-new-recipe.html

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