mexi corn salad

Name: Mexi Corn Salad
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 4-6 - corn on the cob, depending on size; 1 cup(s) fresh pico de gallo or; 1 - anaheim, chopped; 2 - fresno peppers cut into rings; 1/2 - red onion, chopped; 4-8 slice(s) bacon, cooked and crumbled,opt; 1/2 cup(s) cotija cheese; 2 tablespoon(s) ranch dressing, opt; - salt & pepper to taste

(1 RATING)

87 Pinches 7 Photos

Lynn Socko

San Angelo, TX

Updated on Jun 10, 2012

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.

Rate

prep time 20 Min

cook time 5 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

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

How To Make mexi corn salad

Step 1

Prepare pico de gallo OR (see next step)

Step 2

Another option is to use one anaheim pepper diced, two fresno peppers cut into rings and 1/2 small red onion.
Step 3

Remove corn from cob.
Step 4

To corn add: pico de gallo, crumbled bacon , dressing, salt and pepper to taste and Cotija.
Step 5

If using fresh peppers and red onion, add them to the corn, add bacon, dressing, S&P, Cotija cheese.
Step 6

Mix together well. Refrigerate till serving. This packs and travels well for a picnic or lunch box.
Step 7

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