We have a lady in our church that makes the most amazing Mexican food with fresh, authentic ingredients. I guess they would be authentic since she’s originally from Mexico. 🙂 I came across this recipe for White Corn Salad when I was flipping through our newer church cookbook and knew I had to try it. I served it one night with chicken fajitas and it was delicious. I even used the leftovers in a queso the next night! This recipe is full of colorful veggies and tastes light and fresh. It’s a perfect summer salad.
From Recipes from the Heart, Calvary Baptist Church
- 3 cups white corn (frozen)
- 4 Anaheim peppers
- 1 red, yellow or orange bell pepper
- 1/2 large red onion
- 2 Tbsp cilantro, chopped
- 3 Tbsp olive oil
- 2 limes (juice)
- Salt and Pepper to taste
- In a large skillet, cook the corn until it starts to brown. Set aside to cool.
- Grill the Anaheim peppers (I used my broiler) until the skin begins to blister and blacken.
- Put them in a plastic bag or covered container to steam. When they are cool enough, remove the skin, ribs and seeds.
- Dice cooked peppers, onions and bell pepper.
- Mix all the ingredients together in a salad bowl and dress with olive oil and lime juice.
And on a totally unrelated note:
Happy 2nd Birthday, Charlie!
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