Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to corn salad.
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.• Use 1/4 teaspoon McCormick® Ground Red Pepper or 1/2 teaspoon McCormick® Crushed Red Pepper in place of the paprika.