mexican corn salad
(1 rating)
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This recipe is quick and easy ... and a hit everytime I serve it. Great for summer cookouts.
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(1 rating)
yield
8 serving(s)
prep time
15 Min
Ingredients For mexican corn salad
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210oz cans mexican corn-drained ( contains whole kernel , red and green pepper)
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1/3 cdiced "red" onion
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1/3 cwhite sugar
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1/2 cwhite vinegar
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1/4 ccooking oil
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salt/pepper to taste
How To Make mexican corn salad
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1In mediun size bowl add corn and all other ingredients except for sugar, vinegar and oil. In seperate small bowl mix sugar, vinegar and oil until well blended ... pour over corn , mix well.
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2Refrigerate 3-4 hours before serving. Stir before serving.
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3VARIATION: For cream style Mexican corn salad mix 2/3 cup of miralce whip with 1/2 teaspon of white sugar. Pour over drained corn , refrigerate 3-4 hours.. stir before serving
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4Note: you can add more or less sugar according to desired taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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