Sweet Corn and Pepper Salad


  • 6 ears corn, or 4 1/2 c. frozen corn
  • 1/4 to 1/2 c. water
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small red onion, minced (about 1/2 c.)
  • 1/2 c. fresh cilantro, stemmed and chopped
  • 1/4 c. fresh lime juice
  • 1/4 c. olive oil
  • Salt and pepper to taste

To prepare

Cut the corn off the cobs. Combine with water in a medium saucepan. Cook, covered, over medium heat for 5 minutes or just until tender; drain. Let stand until cool. Combine with the peppers, onion, cilantro, lime juice, olive oil and salt and pepper in a large bowl and mix well. Chill, covered, for several hours. Garnish with additional cilantro if desired. You may prepare salad one day in advance. Makes 6 to 8 servings.