Mexicali corn salad with smoked gouda *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Ears fresh corn | |
| 2 | tablespoons | Canned diced green chiles |
| ⅓ | cup | Diced red or green peppers |
| ⅔ | cup | Chopped tomatoes |
| ⅓ | cup | Diced red onion |
| 3 | ounces | Smoked gouda cheese (or smoked sharp cheddar) |
| ⅓ | cup | Toasted slivered almonds |
| 1 | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Rice vinegar |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Chili powder |
| Dash of cayenne pepper | ||
| ¾ | teaspoon | Salt |
Directions
SALAD
DRESSING
Best to use super-sweet fresh corn (not as good with frozen), and don't omit the smoked cheese, it really makes a difference! 1. Cut corn kernels off the cob. Add vegetables to corn.
2. Cut cheese into small cubes (smaller than ½ inch). Add cheese and almonds to vegetables.
3. In a separate bowl or jar, combine the dressing ingredients.
4. Pour dressing over vegetables and toss until well coated. Serve.
Note: If planning to serve at a picnic, etc., add the almonds and dressing just prior to serving.