Corn and Pepper Salad with Ham
When corn is in season, it's a great time to make a delicious corn salad. The addition of red and green peppers and ham to traditional corn salad makes this a perfect entrée for lunch.
INGREDIENTS | SERVES 4
1 cup low-fat mayonnaise
¼ cup cider vinegar
2 jalapeño peppers, seeded and minced
Salt and pepper, to taste
4 ears cooked corn, cut from the cob
1 sweet red pepper, cored and chopped
1 green bell pepper, cored and chopped
½ pound country ham, cut in cubes
12 scallions, chopped
1 tart apple, cored and chopped
In a small bowl, make the dressing by mixing the mayonnaise, cider vinegar, jalapeños, salt, and pepper. Set aside.
Mix the vegetables, ham, and chopped apple together. Toss gently with dressing and serve.
To cook corn on the cob, you can steam it, microwave it, boil it, or grill it. To grill, soak the ears in cold water before grilling (leaving the husks on). Then place the corn on a hot grill and close the lid. Turn the ears every 5 minutes until the husks are charred, then remove from the heat, husk, and serve!