Edible Kitchen: Crispy Corn Salad

Crushed corn chips, corn, cucumber, bell pepper and a splash of lime juice come together this refreshing corn salad perfect on a hot summer day. This recipe is from Edible Kitchen chef Margo McCormack of Margo Cafe, and Marche Artisan Foods.

July 02, 2016

Ingredients

  • 2 ears corn, shucked and cut off cob
  • 2 tomatoes, diced
  • 2 cucumbers, seeded and diced
  • 1 red onion, diced
  • 2 yellow or red bell peppers, diced
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 tablespoons chopped cilantro
  • 2 cups crushed corn chips

Preparation

1. Combine all ingredients except corn chips. (This can be done 1-2 days ahead.) Mix well. Add crushed corn chips just before serving. Serves 4-6

 

Chef Margo McCormack of Margo Cafe and Marche Artisan Foods

Ingredients

  • 2 ears corn, shucked and cut off cob
  • 2 tomatoes, diced
  • 2 cucumbers, seeded and diced
  • 1 red onion, diced
  • 2 yellow or red bell peppers, diced
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 tablespoons chopped cilantro
  • 2 cups crushed corn chips
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