I have a question about the recipe "Corn Salad with Cilantro & Caramelized Onions" from Ms. T.
This sounds yummy. My question is: Can frozen corn be used if fresh is not available? If so, how much?
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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
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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