Crispy Corn Salad

July 2, 2016

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

2ears corn, shucked and cut off cob

2tomatoes, diced

2small cucumbers, seeded and diced

1red onion, diced

2yellow or red bell peppers, diced

1lime, juiced

2tablespoons olive oil

salt and pepper

2 tablespoonschopped cilantro

2 cupscorn 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.

Chef Margo McCormack of Margo Cafe and Marche Artisan Foods