Southwestern Corn Salad

This is a quick and easy summer side dish. Just needs a little chilling time after it's put together.

SOUTHWESTERN CORN SALAD

2 (15 ounce) cans corn kernels, drained
1 small red bell pepper, diced
1 small green bell pepper, diced
1/2 small red onion, diced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1 lime, juiced
1 teaspoon sugar
salt
pepper

Place first 4 ingredients in a large bowl. Mix cilantro, olive oil, lime juice, sugar, salt and pepper in a small bowl. Add oil mixture to the rest and mix well. Refrigerate at least one hour before serving.

Note: Very easy to change proportions of ingredients to your taste.

Corn Pudding

A good Fall/holiday dish...

CORN PUDDING

1 egg, beaten
1 (15 ounce) can cream style corn
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) container sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese
1 (4 ounce) can diced green chiles, drained
1 (8 ounce) package dry corn muffin mix (like Jiffy)
dash of cayenne pepper (optional)

Grease a 1 quart casserole dish. In a large mixing bowl, combine all ingredients except corn muffin mix. Then stir in the corn muffin mix until just moistened. Pour into casserole dish.

Bake at 350 degrees for 1 hour, or until set and top is golden.

Yield: 6 to 8 small servings