this was lovely! so yummy! the combination of corn, cumin and avacado just worked so well - and with tabasco too! i made this for a bbq and served it with baked potatoes, cheese and sour cream! delicious!
Perfect lunch!! I got a bag of frozen Ultimate Southwest Blend Veggies (black beans, corn, poblano peppers, red peppers and onions). All I had to do was add the avocado and spices. Great mix of flavors and very colorful! Thanks!
Man oh man - this is such a great side for any outdoor summer meal! It was terrific with our grilled London Broil. This is a beautiful salad, and I love it that the red comes from red bell pepper instead of tomotoes. I kicked it up with a couple extra shakes of Tabasco and used leftover grilled corn cut of the cob, and it was to-die-for! Thanks Di!
Very delightful side dish! Colorful and very refreshing as well, definately a good side dish on a hot Texas afternoon, will serve this a lot this year!
Great flavor! We ate it with chips. Thanks for the great recipe. :)
This is very good. I used fresh corn, but did not cook in oil because I misread the recipe. I added it later along with the cumin. I also added a little garlic. Otherwise I followed the recipe as written (I think). Will try it exactly as written next time.
Great recipe, Di! With fresh corn this is delicious. I made this recipe as you directed, using New Mexican chile powder instead of the cayenne. We had a very nice kick :-)!! I think the water and oil mix instead of all oil was genius! Very good, and very easy to prepare. Next time, I might add black beans. Thanks for sharing this wonderful keeper.
I used corn from the can and added garlic and half of a tomatoe cut up fine. It tasted real good.
I used fresh corn off the cobb, and this was wonderful.We had it like a salsa with fresh barbecued fish. Thanks