Mexi Corn Salad

Lynn Socko

By
@lynnsocko

This is better with age! Allow to sit in fridge for a few hours or over nite to allow the flavors to meld together.

You can make this lighter by using turkey bacon. You can also leave off the bacon completely for a vegetarian dish.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
20 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

4-6
corn on the cob, depending on size
1 c
fresh pico de gallo or
1
anaheim, chopped
2
fresno peppers cut into rings
1/2
red onion, chopped
4-8 slice
bacon, cooked and crumbled,opt
1/2 c
cotija cheese
2 Tbsp
ranch dressing, opt
salt & pepper to taste

Step-By-Step

Step 1 Direction Photo

1Prepare pico de gallo OR (see next step)

Step 2 Direction Photo

2Another option is to use one anaheim pepper diced, two fresno peppers cut into rings and 1/2 small red onion.

Step 3 Direction Photo

3Remove corn from cob.

Step 4 Direction Photo

4To corn add: pico de gallo, crumbled bacon , dressing, salt and pepper to taste and Cotija.

Step 5 Direction Photo

5If using fresh peppers and red onion, add them to the corn, add bacon, dressing, S&P, Cotija cheese.

6Mix together well. Refrigerate till serving. This packs and travels well for a picnic or lunch box.

7Either method you use, allow salad to sit in fridge for several hours to bring out all the flavors.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #cheese, #corn, #de, #pico, #gallo