Ingredients with Measurements:
- 4 cups of corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup of fresh cilantro leaves, chopped
- 1/4 cup of lime juice
- 1/4 cup of olive oil
- 1 teaspoon of cumin
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Cutting board
- Knife
- Mixing spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the corn kernels, diced red and green bell peppers, diced red onion, minced jalapeno pepper, and chopped cilantro leaves.
2. In a separate bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the corn mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: None
Temperature:
Serve chilled
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 22g
Protein: 4g
Fiber: 3g
Sugar: 6g
Substitutions for ingredients:
- You can use canned corn instead of fresh or frozen corn.
- If you don't have red or green bell peppers, you can use any color bell pepper you have on hand.
- If you don't have fresh cilantro, you can use dried cilantro or parsley.
Variations:
- Add diced avocado for a creamier texture.
- Add black beans or kidney beans for extra protein.
- Add diced tomatoes for a pop of color.
Tips and tricks:
- If using fresh corn, cook it first by boiling it for 3-5 minutes or grilling it until slightly charred.
- For a spicier salad, leave the seeds in the jalapeno pepper.
- Make sure to let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra cilantro leaves.
Garnishes:
Extra cilantro leaves
Pairings:
This salad pairs well with grilled chicken, steak, or fish.
Suggested side dishes:
- Tortilla chips
- Grilled vegetables
- Rice and beans
Troubleshooting advice:
- If the salad is too dry, add more olive oil or lime juice.
- If the salad is too spicy, remove the seeds from the jalapeno pepper or add more corn to balance out the heat.
Food safety advice:
- Make sure to wash all produce before using.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Southwestern cuisine is a fusion of Native American, Mexican, and Spanish flavors. Corn is a staple ingredient in this cuisine and is often used in salads, soups, and stews.
Flavor profiles:
This salad has a sweet and savory flavor with a hint of spice from the jalapeno pepper.
Serving suggestions:
Serve this salad as a side dish at a barbecue or potluck. It also makes a great topping for tacos or nachos.
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