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Southwestern Corn Salad

by

Yield: 10-12 servings

Courtesy of Verrill Farm.

Ingredients:

  • 1/2 cup cooked bacon, chopped
  • 2 tomatoes, seeded and chopped
  • 1 green pepper, diced
  • 1 onion, diced
  • 6 ears corn, cut off the cob
  • 2 teaspoons fresh cilantro, chopped

Instructions:

Saute the onion in a little olive oil. Add the pepper and corn kernels and cook until they begin to soften. Add the tomato, bacon, and cilantro. Salt and pepper to taste.
Updated Thursday, August 22nd, 2002
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