Several of you have written me and asked for the Cilantro Corn Salad recipe I made for Craft Weekend. It's a good one! I recommend making Meg's Chicken Enchiladas and serving the Corn Salad as a side. Tortilla chips assist in chasing those last bits of corn around your plate. Yum!
Cilantro Corn Salad
slightly adapted from here.
4 cups frozen corn
1 large red pepper, chopped
1/4 of a red onion, chopped
1 pint mini tomatoes, cut in half
1/2 of a cilantro bunch, chopped very small (or more if you love cilantro like I do)
1/3 c. lime juice
1/4 c. olive oil
Salt and pepper to taste.
1. Place frozen corn in a pot to steam for 5-6 minutes with about a 1/2 c. of water.
2. Drain the corn
3. Then place in serving bowl and toss the corn with all the ingredients. Place in refrigerator to chill for at least 2 hours. This can be made a few hours, to one day ahead of serving.
****For Craft Weekend, I doubled the recipe and it served 16 women.
I found the original recipe on Pinterest, so I'm linking up with Jessica today.