Food
Southwestern Corn Salad
By Yankee Magazine|Aug 22 2002|
Courtesy of Verrill Farm.
Yield:
10-12 servings
Ingredients
1/2 cup cooked bacon, chopped
2 tomatoes, seeded and chopped
1 green pepper, diced
1 onion, diced
6 ears corn, cut off the cob
2 teaspoons fresh cilantro, chopped
Instructions
Saute the onion in a little olive oil. Add the pepper and corn kernels and cook until they begin to soften. Add the tomato, bacon, and cilantro. Salt and pepper to taste.
