Mexicali Corn Salad
  • 2 ears sweet white corn, uncooked and cut off cob
  • 1/3 cup purple onion, chopped
  • 1/3 cup green bell pepper, chopped
  • 2/3 cup tomato, diced
  • 3 oz. Smoked Gouda cheese, cubed
  • 2 Tbs. diced green chili (from 4oz. Can)
  • Dressing:
  • 1 Tbs. seasoned rice vinegar
  • 1 Tbs. lemon juice (squeeze through strainer)
  • 1 Tbs. almond or salad oil (I use canola)
  • 1/2 tsp. chili powder
  • dash cayenne
  • 3/4 tsp. Salt
  1. Blend dressing and pour over salad, toss well to coat all ingredients. Cover bowl then put it in the refrigerator for an hour before serving to blend flavors.
I have been making this recipe for years and my family loves it in summer when the corn is at it's best, however it is great any time of year.