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Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to corn salad.
2 cans (15 ounces each) whole kernel corn, drained
1 cup diced, unpeeled and seeded cucumbers
1/4 cup chopped red onion
1/3 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 tablespoons grated Parmesan cheese
2 tablespoons lime juice
1 teaspoon McCormick® Paprika
1/2 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Cumin, Ground
Mix corn, cucumber and onion in large bowl. Set aside.
Mix remaining ingredients in small bowl until well blended. Add to corn mixture; toss lightly to coat. Cover.
Refrigerate 2 hours or until ready to serve.
• Use 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the canned corn.
(Amount per serving)
This recipe is excellent with tortilla chips. A co-worker made this for a carry-in luncheon and we all had to have the recipe...
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