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Corn salad 'Juliet's Inferno'

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Ingredients for 12 servings:

  • 3 cans of corn
  • 1 onion(s)
  • 1 small jar of mayonnaise for salad
  • ½ small can of pineapple
  • 3 gherkins
  • ½ tsp cayenne pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dice the onion. Drain the pineapple, corn, and cucumbers, reserving the pineapple juice. Finely dice the cucumbers. Mix the onion, pineapple, gherkins, and corn well. Mix the cayenne pepper with mayonnaise and 3-4 tablespoons of pineapple juice and add to the vegetable mixture. Mix everything well and let it sit for at least 1 hour. I always use significantly more cayenne pepper, about 2 teaspoons, hence the name INFERNO.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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