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- Fresh corn (or chilled) 3 pieces
- Tomatoes 4-5 pieces
- Cilantro 1 bunch
- Green onion 1 piece
- Jalapeno and / or chili pepper 1 piece
- Lime 1 piece
- Olive oil to taste
- Salt to taste
- Pepper to taste
- Main ingredients: Corn, Onion, Pepper, Tomato
Saucepan, kitchen knife, cutting board
Step 1: Cook the corn.
Peel the corn, remove the leaves, trim the hairs and rinse the ears under running water.
Pick up a pot of water, bring to a boil and send corn to it and cook over medium heat for 7-10 minutes.
Step 2: chop the tomatoes.
Rinse the tomatoes, dry them with paper towels, cut into large slices and remove the seeds, leaving only the pulp. If desired, tomatoes can also be peeled.
Cut the pulp into small cubes.
Step 3: chop the peppers.
At will and taste, you can use chili peppers or jalapenos, or a little of that, and a little different.
Peppers, like tomatoes, need to be cut into very small cubes.
Step 4: clean the corn.
Put the cooked corn cobs on a plate with a paper towel and hold there until they cool.
Take one of the cobs that have cooled down, place it on the board vertically and cut the seeds with a knife.
Step 5: chop the greens.
Mix the corn with pepper and tomatoes (do not add all the tomatoes until when you mix the rest of the ingredients, then decide if you need more tomatoes here, or if the part that you have already added is enough).
Finely chop the green onion and mix it with tomatoes and corn.
Finely chop the cilantro and add it to the plate with the other ingredients.
Step 6: season the Mexican corn salad.
Rinse the lime, cut it in half and squeeze the juice from the halves of citrus into a salad.
Add salt, pepper and season with olive oil. Stir, try and decide whether to add another tomato, or maybe you want more coriander or chili / jalapenos.
Step 7: Serve Mexican Corn Salad.
Mexican salad with corn can be served with meat dishes, or you can serve it as a snack or with corn tortillas. Very tasty and juicy!
Enjoy your meal!