This veggie side is easy to make ahead of time. Allow the corn to thaw in transit to a BBQ and the salad will stay nice and cold, even in the heat of summer.
16oz (1 bag) frozen sweet corn
2 medium zucchini, diced
1 large sweet red pepper, diced
4oz can mild chopped green chilies (I get the fire roasted ones)
Whisk in large bowl:
1/4 c vegetable oil (I use olive)
2 T lime juice
2 T apple cider vinegar (or what you have on-hand)
1 t chili powder
1 t ground cumin
1/2 t ground black pepper
1/2 t granulated garlic
Mix dressing in large bowl, add green chilies. Dice zucchini and red pepper. Combine chopped vegetables and frozen corn with dressing mix and stir gently. Allow corn to thaw and serve. Can be made ahead, keep chilled. Serves 6-8.
When I double this recipe, I increase the corn to 3 bags, simply doubling the remaining ingredients. I have also increased leftovers with additional corn on the 2nd or 3rd day.