Corn Salad, Mexican Style

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 to 6 ears of fresh corn
  • Ā½ cup diced green pepper
  • Ā¼ cup diced pimiento
  • 1 cup diced fresh tomatoes
  • 1 teaspoon salt
  • Ā¼ cup Vinaigrette Sauce II
  • Lettuce
  • Fried bacon rind (available in plastic bags)
  • Red-onion rings


  1. Boil the ears of corn for six to eight minutes before cutting the kernels off the cobs. Measure out two cups corn and combine it with the green pepper, pimiento and tomatoes.

  2. Just before serving, add the salt and salad dressing. Toss lightly. Turn into a salad bowl lined with lettuce. Sprinkle the top with the bacon rind and garnish with onion rings.

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