We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
20 minutes
5 minutes
25 minutes
- 2 ears fresh corn in the husk
- 0.25 cup finely chopped green pepper
- 3 tablespoons chopped hot green chile peppers
- 2 tablespoons white vinegar
- 0.5 teaspoon ground cumin
- freshly ground black pepper to taste
- Trim the corn stalk by 1/2 inch using a sharp knife while leaving the corn unshucked.
- Prepare an icy cold bath in a large bowl by filling it with cold water and ice.
- Microwave each ear of corn on high for around 2 minutes. Gently remove husks and silk, then place corn in ice water. Finally, dry corn by gently patting it.
- Slice off corn kernels by standing the corn upright and turning the ear as you go. Transfer the kernels to a bowl and combine with green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until ready to serve.
Similar Recipes
- 160min
Cole's Cornbread Salad
Colorful summer cornbread salad with layers of pinto beans, corn, tomatoes, bell pepper, green onions, bacon, and cheese.
- 65min
Barley, Shrimp, and Corn Salad
Zesty oil and lemon dressing enhances barley shrimp salad with red and green peppers.
- 210min
Southwest Chicken and Corn Bread Salad
Southwest-inspired chicken and cornbread salad with green chile peppers, salsa, and pinto beans.
- 70min
Mexican Cornbread I
Simplify cornbread with self-rising cornmeal and flour, then elevate it with sharp Cheddar, onion, green pepper, spicy jalapenos, and creamy corn for a flavor-packed treat.
- 35min
Vegetarian Tortilla Soup
Tex-Mex inspired vegetarian tortilla soup with bell peppers, jalapeños, black beans, corn, and crispy corn tortillas. A must-try easy recipe.