Corn Salad

  • Servings: 4
Corn Salad

Source: Everyday Food, March 2007


  • 2 packages (10 ounces each) frozen corn kernels, thawed and patted dry
  • 1 medium red bell pepper (ribs and seeds removed), finely chopped
  • 1 small jalapeno chile (ribs and seeds removed for less heat, if desired), finely chopped
  • 1/4 teaspoon ground coriander
  • 1/3 cup Lemon Vinaigrette
  • coarse salt and ground pepper


  1. In a medium bowl, toss together corn, bell pepper, jalapeno, coriander, and vinaigrette. Season with salt and pepper.


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