Mexican corn salad

Mexican corn salad



  • sour cream - 1/4 c
  • diced green pepper - 1/2 c
  • red wine vinegar - 2 Tbsp
  • salt and pepper to taste - 1 item
  • mayonnaise - 1/2 c
  • chopped green onions - 1 item
  • finely chopped parsley - 1 Tbsp
  • beef broth - 1/4 c
  • slices bacon, cooked and crumbled - 4 item
  • tomato, diced - 1 item
  • fresh corn kernels, drained and chilled or 2 10 oz - 3 c

How to make mexican corn salad:

In large bowl, mix corn, red onion, green pepper and parsley. In small bowl, whisk together sour cream and broth. Add vinegar; whisk to blend. Whisk in mayonnaise; beat until light and frothy. Toss cream mixture, salt and pepper with vegetable mixture. Chill. When ready to serve, garnish with tomato, bacon and green onion. Makes about 8 servings.

Recipe categories: Side dish, Vegetables, Corn.

Mexican corn salad
Average rating: 3.4 of 5, total votes: 9
Cook. Time: PT20M
Total Time: PT20M

Cause of complaint:

Related ingredients:
sugar, sliced carrots, cans creamed corn, cold cooked rice, frozen hash brown potatoes, hot italian sausage, frozen french-style green beans, heads fresh broccoli, washed and drained mushrooms *, large frozen bags chopped broccoli
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