Luckytrim
Grill Master
Corn Salad
1/4 c. honey
1 c. ketchup
3 TBL pickled hot peppers, minced
1c. green onions, thinly sliced (be sure to take some of the green)
2 (11 oz.) cans Mexicorn, drained
1/2 c. black olives, chopped
1 tsp. minced garlic
1/4 tsp. Cayenne, or to taste
1/4 tsp. cracked black pepper
Mix ketchup and honey and fold in the rest of the ingredients. If possible
refrigerate for at least an hour to allow flavors to blend.
1/4 c. honey
1 c. ketchup
3 TBL pickled hot peppers, minced
1c. green onions, thinly sliced (be sure to take some of the green)
2 (11 oz.) cans Mexicorn, drained
1/2 c. black olives, chopped
1 tsp. minced garlic
1/4 tsp. Cayenne, or to taste
1/4 tsp. cracked black pepper
Mix ketchup and honey and fold in the rest of the ingredients. If possible
refrigerate for at least an hour to allow flavors to blend.
