avocados, Bertolli, chili powder, corn, cotija cheese, domino sugar, eat, Eggland's Best eggs, extra virgin olive oil, food, garlic cloves, Gold Medal flour, Johnsonville, kosher salt, Kraft, land o lakes butter, lime, mayonnaise, McCormick spices, Morton salt, onino, Parsley, recipe, TruMoo milk, Wesson vegetable oil
Bring something new to your spring and summer picnics this year when you show up with a bowl of this savory Mexican corn salad. Unlike traditional side dishes, this salad kicks up the spice factor a few notches by incorporating onion, garlic, and red pepper to the mix. Who doesn’t enjoy a spicy salad made with fresh ingredients?
I made this salad as a side dish on taco Tuesday, and boy, was it ever a hit! I served warm flour tortillas, crunchy taco shells, all the fixings, and refined beans alongside this amazing salad. I found that it tasted really good inside of the tortillas. If you wanted, you could even eat this salad warm, but we prefer it as a cold side dish.
Recipe and photo courtesy of 12 Tomatoes.
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Quick Tip: Add a few spritzes of lime juice for an added kick.