Wednesday, July 24, 2013

Cumin Corn Salad

This is one of the salads that I made to take with us on our vacation.  I am a big fan of the smoky sweet flavor of cumin so wanted to play it up here.

This is similar to the corn and corn chip salad that has been around.  I just put ingredients that I like together.  I prefer to eat this with crushed corn chips added, but I do not like to add them to the entire salad in case there is some leftover.  The corn chips become soft when the salad is stored in the fridge. I serve the corn chips on the side, and let each person add as many or as few as they like.

The salad will keep two or three days well chilled in the fridge.

Cumin Corn Salad
2 (16 oz.) cans whole kernel corn, well drained or 4 cups fresh or frozen corn, cooked and drained
1/2 c. red onion, chopped
1 rib celery, chopped
1/3 c. red pepper, chopped
1/4 c. black olives, chopped
1/4 c. mayonnaise
1/4 c. picante sauce
1 1/2 t. ground cumin
1 t. garlic pepper
corn chips

Place well-drained corn in a medium mixing bowl.  Add onion, celery, red pepper, black olives and mix well.  In a small bowl combine mayonnaise, picante sauce, cumin and garlic pepper.  Stir mayonnaise mixture into corn mixture until vegetables are thoroughly coated with dressing.  Chill at least a few hours to allow flavors to blend.  Serve with corn chips to crush over the top.  Makes 4 servings.

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