Mexicali corn salad with smoked gouda *jb

4 Servings

Ingredients

Quantity Ingredient
2 Ears fresh corn
2 tablespoons Canned diced green chiles
⅓ cup Diced red or green peppers
⅔ cup Chopped tomatoes
⅓ cup Diced red onion
3 ounces Smoked gouda cheese (or smoked sharp cheddar)
⅓ cup Toasted slivered almonds
1 tablespoon Fresh lemon juice
1 tablespoon Rice vinegar
2 tablespoons Oil
½ teaspoon Chili powder
Dash of cayenne pepper
¾ teaspoon Salt

Directions

SALAD

DRESSING

Best to use super-sweet fresh corn (not as good with frozen), and don't omit the smoked cheese, it really makes a difference! 1. Cut corn kernels off the cob. Add vegetables to corn.

2. Cut cheese into small cubes (smaller than ½ inch). Add cheese and almonds to vegetables.

3. In a separate bowl or jar, combine the dressing ingredients.

4. Pour dressing over vegetables and toss until well coated. Serve.

Note: If planning to serve at a picnic, etc., add the almonds and dressing just prior to serving.

Related recipes