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From Cynthia’s Kitchen: Corn Salad

November 15, 2017

From Cynthia’s Kitchen: Corn Salad

We’re back in Cynthia’s Kitchen just in time for Thanksgiving. She’s already shared her famous recipes for apricot cookies, pecan pie and sweet potato souffle. This time she’s filling us in on her sought after corn salad. Now this may not be a traditional Thanksgiving side dish but trust us - it’s always a crowd pleaser... no matter what time of the year. 

Ingredients:

  • 3 bags frozen super sweet corn, thawed
  • 1 red bell pepper, diced into ¼ inch squares
  • 1 zucchini, seeded and diced into ¼ inch squares
  • 2 jalapenos, seeded and diced very small
  • ¾ cups red onion, diced into ¼ inch squares
  • ¾ cups feta cheese, diced into small pieces
  • 1 ½ cups red cherry tomatoes, halved
  • 5 tbsp honey
  • 2 tsp sugar
  • Juice from 3 large limes
  • 3 tbsp olive oil
  • 3 small avocados, halved, scooped and cut into small pieces
  • Salt and pepper to taste

Directions:

Once everything is diced combine and gently toss in a large bowl. Add the avocado in last so it doesn’t get damaged. Enjoy!

 

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