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Corn Salad

Recipe uses Original Red Sauce
Original Red Sauce
Corn Salad
Corn Salad


4 medium ears corn, husked
1/4 cup olive oil
2 cups of cherry tomatoes, halfed
1 small red onion, diced
2 tablespoons cider vinegar
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt


Cut corn from cobs to make about 3 cups corn kernels. Heat oil in 12-inch skillet over medium-high heat. Add corn; cook until tender and bright yellow. Set aside to cool.

Meanwhile, combine tomatoes, red onion, vinegar, cilantro, TABASCO Sauce and salt in medium bowl. Stir in corn until well mixed.

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Original Red Sauce

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Original Red Sauce