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Carrot and Corn Recipe: Spicy Salad

This spicy carrot and corn recipe works for a picnic, a fish fry, or a potluck!  Everyone will want the recipe, so bring copies (or be prepared to be mysterious).  If you can’t take the heat, substitute a bell pepper for the habañero.  Make sure to use ears of corn with plump, dark yellow kernels.


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Carrot and Corn Recipe

Carrot and Corn Recipe

Ingredients

  • 2 ears of fresh corn, kernels scraped off the cob
  • 1 carrot, peeled and grated
  • 1 habañero pepper, seeded and chopped
  • 2 teaspoons (10 mL) lime juice
  • 2 teaspoons (10 mL) brown sugar
  • 1 tablespoon (15 mL) water

Directions

Toss all ingredients in a bowl until well combined.

Refrigerate for at least one hour before serving.


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Enjoy!

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