Ensalada Mexicana de Dia de Campo
Found this recipe actually on a facebook post on my wall and thought, “hummmm, wonder what this would taste like with jalapenos or serranos with cilantro in it. Made it, loved it, here it is! Give it a try for something different on your next picnic, tailgate party, or cookout!
Leslie La Gringa!
6 ears fresh corn or 3 cups frozen corn
3 cucumbers chopped
1 red pepper chopped
3 jalapeno or serrano peppers chopped
1 green pepper chopped
1 red onion chopped
1-1/2 cups Italian dressing
2 Tb vinegar
2 Tb lemon (lime) juice
2 tsp sugar or sweetener
1 tsp salt
1 tsp pepper
Cook corn until tender. Rinse under cold running water or put in an ice bath; drain well.
Chop cucumber, red, green, and spicy peppers, and onion. Add to corn in large bowl.
In a small bowl mix salad dressing with the remaining ingredients.
Pour over corn mixture and toss well.
Chill 2 hours before serving.