Corn and Jalapeño Salad
- Food From Around the World
- Mar 21, 2017
- 1 min read
Samantha Pennell’s recipe
England
Ingredients:
Half medium white onion
2 cans of sweet corn drained
1 jar of jalapeño drain (or less for decent spice level)
2 tablespoons of shredded parmesan cheese
1 pack of cream cheese
1 pinch of salt
Procedure:
Melt butter in pan and add finely chopped onion.
Sauté onions until transparent.
Add drained corn, stir occasionally and cook thoroughly.
Add chopped jalapeño, salt, parmesan and cream cheese.
Serve it with bread or crackers.
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