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Spicy Southwest Corn Salad

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Serves 8

A simple and satisfying side dish for weeknight and weekend dinners.


2 tablespoons fresh lime juice
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon Southwest blend seasoning
1 teaspoon powdered chili pepper
6 ears sweet corn, steamed, kernels removed
1 red bell pepper, diced
3 scallions, sliced thin
1 jalapeno pepper, minced
1/3 cup corn oil


  1. Put lime juice, salt, pepper, Southwest seasoning and chili powder in a mixing bowl. Mix well.
  2. Add corn oil to seasoning mix and whisk together. Set aside.
  3. Place corn kernels, red bell pepper, scallions and jalapeno in a separate bowl. Add seasoning marinade and gently toss the vegetables. Place bowl in the refrigerator and let marinate for 2-3 hours before serving.
Course: Salad
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