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SUMMER CORN SALAD




Source of Recipe


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List of Ingredients






Serves 4

• 4 ears corn, husked

• 2 cups cherrytomatoes (a mix ofred and yellow, if possible)

• 1 jalapeno chile,minced

• 1 1/2 small red onions, thinly sliced

• 1/4 cup choppedcilantro

• Sea salt to taste

• 1 to 2 teaspoons ground cumin(optional)

• 1 tablespoon red wine vinegar

• 1/4 cup extra-virgin olive oil

• Squeeze of lime

Bring a large pot of water to a boil. Drop the corn in and let cook for 3 minutes, then fish the ears out and let cool. As soon as they're cool, cut the kernels from the cob and scrape off any remaining pulp by running a knife edge along the length of the cob.

Cut the tomatoes in half and combine with the corn in a bowl, along with the jalapeno, red onion and cilantro. Season with salt and cumin, then toss with vinegar. Pour in the oil and toss again. Let the salad sit for 30 minutes before serving, then finish with a squeeze of lime and serve.


Recipe