A question about a recipe: Corn Salad with Cilantro & Caramelized Onions

I use frozen corn all of the time during the winter for similar salads (for example, a corn/black bean/cilantro salad), so I don't think there's any reason you couldn't do so here. Just don't overcook it (if you cook it at all).

I'd guess somewhere around 1/2 cup of frozen corn per ear of corn, but I always just eyeball it

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Ms. T added almost 2 years ago

I've never tried using frozen corn for this recipe, but another friend asked me the same question, so if you try it, let me know how it turns out!

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