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Corn Salad Recipe

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This recipe for Corn Salad, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Johnson
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 T olive oil
3 c fresh (cut from about 5 ears) or frozen corn kernels
1 t salt
1/4 t ground cumin
1/2 c chopped red bell pepper
1/3 c chopped red onion
3 scallions including green tops, sliced
2 T chopped flat leaf parsley or cilantro
1 T plus 2 t lime juice

Directions:
Directions:
In large frying pan, heat 2 T olive oil over moderate heat. Add the fresh corn and 1/2 t of salt, cook and stir for 5 minutes. Add the cumin and cook additional 1 minute.Transfer to large bowl and let cool. (Note: If using frozen corn, you will need to cook it only one minute with the 1/2 t salt and cumin.)
When the corn has cooled, stir in the bell pepper, onion, scallions, parsley, the remaining oil, the lime juice and the remaining 1/2 t salt. Serve at room temperature.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The dish is perfect for picnics, summer outings...and it travels well.

 

 

 

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