MEXICAN CORN SALAD Recipe\\

Do you have a barbecue or casual dinner coming up? Here’s a colorful, easy-to-prepare recipe that’s sure to please your guests.

Servings: 4 to 6

INGREDIENTS

• 1/4 cup olive oil

• 2 tablespoons lime juice

• 1 tablespoon honey

• 1 teaspoon paprika

• 2 cups corn kernels

• 1 large tomato, seeded and diced

Recipe\\

• 1 red onion, chopped

• 1 red pepper, diced

• 1 avocado, peeled and diced

• 2 tablespoons parsley or cilantro, chopped

• Salt and pepper to taste

Directions

1. In a small bowl, combine the olive oil, lime juice, honey and paprika.

2. In a large bowl, toss together the corn, tomato, onion, red minutes. Add the mint and lemon juice. Season with salt and pepper. pepper, avocado and parsley.

4. Blend in a blender or food processor until smooth. Add a little water or stock if necessary. Adjust the seasoning if necessary.

5. Whether serving the soup warm or cold, add a splash of cream and a few mint leaves as a garnish.

This recipe can be frozen (without the cream) or stored in the refrigerator for three days.

3. Pour the oil mixture over the vegetables and mix well. Add salt and pepper to taste.

WHAT TYPE OF CORN IS BEST?

Grilled and lightly boiled corn are fine, as is frozen corn cooked according to the package instructions. Canned corn isn’t recommended because it lacks crunch and is high in sodium.