Mexican Corn Salad

Ingredients:

  • 5-6 cups fresh corn, cut from cob
  • ¼ cup water
  • ½ tsp salt, or to taste
  • ½ cup green bell pepper, diced small
  • ½ cup red bell pepper, diced small
  • 1 Tbsp fresh jalapeno, diced fine
  • ⅓ cup vegan mayonnaise
  • ½ cup shredded vegan parmesan

Preparation:

  • 1. Remove corn from cob and place in skillet with ¼ cup water.
  • 2. Using a wooden spoon stirring continually until corn is just tender, 3-4 minutes.
  • 3. Remove from heat and spoon into a medium size bowl.  Let set for just a few minutes and add remaining ingredients and stir together well. Serve still warm.

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Republished with permission from: www.3abn.com

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