2 cans of drained green corn
1 can of prosciutto cut into cubes
1 green pepper, cut into cubes
1 red bell pepper, cut into cubes
3 tablespoons of fresh or canned cream, without the serum
1 tablespoon of grated lime zest
salt and black pepper to taste
2 cans of drained green corn
1 can of prosciutto cut into cubes
1 green pepper, cut into cubes
1 red bell pepper, cut into cubes
3 tablespoons of fresh or canned cream, without the serum
1 tablespoon of grated lime zest
salt and black pepper to taste
Combine the peppers, corn, and prosciutto
Arrange on a platter
Season the cream with salt, black pepper, and lime zest, and serve alongside the salad
If desired, serve 1/2 cup of whipped or canned cream, tempered with lime, on top of the salad
Serve at room temperature for 4 to 6 servings.
