Recipe courtesy of Sunny Anderson
Show: The Kitchen
Episode: The Corn Show
Save Recipe Print
Sunny's Quick Corn and Pico Salad
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Using a knife, cut the kernels off each cob and place in a large bowl. Using the back, unsharpened side of your knife or a flat metal spatula, firmly scrape the length of each bare cob over a small bowl to release the corn milk. Add the hot sauce, lime juice and cumin to the corn milk and whisk. Pour the dressing over the corn and toss to coat.

Add the black beans, pico de gallo and a small pinch of salt to the bowl with the corn. Toss and serve chilled or at room temperature.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sunny's Grilled Cobb Pasta Salad

Recipe courtesy of Sunny Anderson

Perfect Sunny-Side-Up Eggs

Recipe courtesy of Jeff Mauro

Sunny's Maui Luau Burger

Recipe courtesy of Sunny Anderson

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Recipe courtesy of Katie Lee

Sunny's T-Bone Steak with Any Herb Sauce

Recipe courtesy of Sunny Anderson

Sunny's Herbed Lemon Pepper Chicken Glaze

Recipe courtesy of Sunny Anderson

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Canned Salad

Recipe courtesy of Sam Kass

Orzo Salad

Recipe courtesy of Debbie Matenopoulos

Browse Reviews By Keyword

          Latest Stories