Mexican Corn Salad

Submitted by: Matt Clifford
This cold salad is great on a hot summer night alongside a nice Latin-inspired meal.

I never measure when making this - I do it by eye. The measurements below are a only a guide.

Serves: 2-4

Cooking time:

Dietary guidance: v v 

Tags: salad · mexican · avacado ·

Ingredients

1.5 - 2 cups corn kernels
1 can unseasoned diced tomatoes, drained
1-2 cloves garlic, finely diced
1-2 scallions, sliced thinly
1/4 c chopped cilantro
Juice of 1/2 lime
Salt and pepper to taste
1 avacado, diced (optional)

Method

Mix the above ingredients.

If using avacado, mix it in last to avoid mashing it up.

Refrigerate until chilled.

If in a pinch, place it in the freezer for up to 15 minutes while other food is cooking.

Stir before serving.

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