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.
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
