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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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

Directions Step-By-Step

1
Prepare pico de gallo OR (see next step)
2
Another option is to use one anaheim pepper diced, two fresno peppers cut into rings and 1/2 small red onion.
3
Remove corn from cob.
4
To corn add: pico de gallo, crumbled bacon , dressing, salt and pepper to taste and Cotija.
5
If using fresh peppers and red onion, add them to the corn, add bacon, dressing, S&P, Cotija cheese.
6
Mix together well. Refrigerate till serving. This packs and travels well for a picnic or lunch box.
7
Either 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