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Corn Salad, Mexican Style
6
servings- Difficulty
Easy
Published 1966
Ingredients
4 to 6 ½ cup ¼ cup
Method
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.
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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