Tuesday, May 8, 2012

Corn salad/dip

This dish is hard to characterize--it's not hot enough to be salsa, not quite mushy enough to be a dip, and a little runny to be a salad. But however you eat it (my favorite way is with a spoon), it tastes amazing!

It's quite simple really, just get a big bowl, a good chopping knife, and mix all the stuff together!

1 lb frozen corn (thawed)
1 large tomato (or a couple smaller ones)
1 green pepper (or you could do 1/2 green and 1/2 red...I would have except I didn't have any red.)
1 medium/large onion
2 jalapeno peppers (diced very small)--or, if you want to make it hotter, use 1 serrano pepper.
2 tbs. vegetable oil
juice from 2 limes
4-5 tbs of lemon juice
3-4 tbs. of juice from a jar of banana peppers (don't go buy a jar of banana peppers to use for this, but it if you already have some, this juice adds a great kick!)

1 comment:

  1. Hi Kathryn,
    This looks so delicious as do all your wonderful cakes in other posts. You have many lovely photos on your blog too. FYI, I will be trying many of your recipes over the next month. Thanks for the inspiration!