The best corn salad, taste like from Mexico. I will make it for New Year’s Eve, the guests will eat it

I like modern, quick-to-prepare salads. Colorful, aromatic, very expressive – just like that corn saladwhich I will definitely make for New Year’s Eve this year.

The combination of pleasantly crispy corn, eggs and vegetables with a creamy sauce is very filling, but not overwhelming. Simply delicious, especially with the addition of chilli, garlic and lime juice.

• 1 can of corn,
• 2 eggs,
• 1 red pepper,
• ½ hot chili pepper,
• 1 red onion,
• ½ small bunch of parsley,
• 2 tablespoons of mayonnaise,
• 2 tablespoons of thick yogurt,
• 1 clove of garlic,
• juice of 1 lime,
• a pinch of chili,
• salt, freshly ground pepper (to taste).

Pour off the corn marinade. Rinse the grains and pour them into a large bowl.

Boil the eggs hard (8-10 minutes after the water boils). Cool in cold water, peel and cut into cubes. Combine with corn.

Remove the seeds from both peppers. Cut the sweet pepper into cubes and chop the chili finely. Peel the onion and cut into cubes. Add the vegetables to the bowl with the corn and eggs. Chop the parsley (remove the hard branches). Combine with the rest of the ingredients.

Combine mayonnaise, yogurt, pressed garlic clove and lime juice in a separate bowl. Mix until a uniform sauce.

Add the dressing to the salad. Mix all ingredients. Season to taste with salt and freshly ground pepper.

Put the salad in the fridge for at least an hour to let the flavors mingle.

Source: Terazgotuje.pl