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Fire Pit Corn Salad and Fire Pit Corn

Fire Pit Corn Salad

  • Author: Sharon Matten


The corn is already seasoned by you, so I don’t add any extra flavor except maybe salt and pepper to taste. The amount of corn you use is completely up to you…just make sure to make a few extra – the corn gets gobbled up fast!


  • Corn kernels cut from leftover Fire Pit Corn (I used 4)
  • 1 (15-ounce) can chick peas, drained
  • 1 large red pepper, seeded then diced
  • 2 green onions, thinly sliced
  • 1 tablespoon canola oil
  • salt and freshly ground black pepper, to taste


  1. Combine the ingredients in a bowl. Serve immediately.


  • This salad can be made a day in advance and stored in an airtight container in the refrigerator.