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1/2 Photos of Comino Corn and Rice Salad
Cheryl and Bill Jamison have some great recipes. This is one from the Border Cookbook and really wakes up your taste buds with the interplay between the sweet corn, salty olives and spicy seasonings. My family loves it in the summer when you can cut the corn right off of the cob. I like to throw it together in the morning before work and serve it for dinner with grilled meats.
Units: US | Metric
Serving Size: 1 (155 g)
Servings Per Recipe: 4