This colorful and easy-to-make corn salad can also be served warm as a side dish. It is ideal for picnics and tailgate parties because it is safe to pack without refrigeration. You can even make it on camping trips by not cooking the bell pepper and by replacing the frozen corn with canned corn kernels.
If you want to add a bit more zing to the flavor, you can use canned jalapenos in place of the green chilies. However, instead of a whole can, I would start by adding just 1 tablespoon and tasting before adding more — jalapenos can get very hot in a hurry!
MEXICAN CORN SALAD
1 1/2 tablespoons canola oil
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 can (7 ounces) diced green chilies
1/4 teaspoon sugar
1/4 teaspoon salt
1 package (16 ounces) frozen corn kernels, thawed
1 can (14 ounces) ready-cut tomatoes, drained
1. Heat the oil in a large skillet or saucepan. Add the diced bell peppers and green chilies, and cook over medium heat, stirring frequently, until the peppers have softened.
2. Add the sugar and salt, and mix well. Stir in the corn and continue to cook for 2 more minutes. Remove from heat and stir in the tomatoes.
Makes 6 servings.
Each 1/2-cup serving contains approximately: 126 calories; 4 gm fat; 0 mg cholesterol; 223 mg sodium; 20 gm carbohydrates; 3 gm protein; 3 gm fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com.
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