Southwest Corn and Cumin Salad

This unique recipe comes from my Arizona Cookbook. Cumin, fresh vegtables and dressing makes this a hit especially during our HOT Arizona summers. Ingredients are almost always on hand.
- Ready In:
- 5mins
- Serves:
- Units:
3
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ingredients
- 2 (16 ounce) cans whole kernel corn (drained)
- 3 medium roma tomatoes (chopped)
- 3 teaspoons cumin
- 1 teaspoon oregano (dried)
- 1⁄4 cup green pepper (diced)
- 3 green onions (sliced)
- salt and pepper
- 3⁄4 cup mayonnaise
- hot sauce
directions
- Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
- Cool and refrigerate for at least 1 hour.
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RECIPE MADE WITH LOVE BY
@BakinBaby
Contributor
@BakinBaby
Contributor
"This unique recipe comes from my Arizona Cookbook. Cumin, fresh vegtables and dressing makes this a hit especially during our HOT Arizona summers. Ingredients are almost always on hand."
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Made for Everyday is a Holiday! This is a fabulous salad and great for those hot summer night when you really don't want to cook. All of us thoroughly enjoyed it ~ even DD who sometimes turns up her nose at things like this tried it. It was nice and refreshing and the mix of flavors was great. I did use frozen corn that I had thawed instead of canned corn. I think this would also be good with a squeeze of lime juice! Thanks for posting this BB!Reply
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