Corn + Tomato Salad
Source of Recipe
debbie's country cookin
List of Ingredients
Corn + Tomato Salad
15 ears of fresh corn
2 tablespoons salt
10 Italian Roma tomatoes, cored and diced
2 yellow peppers, diced
2 medium red onions, minced fine
2 jalapeno or Serrano chilies, stemmed, deveined, seeded if desired and
minced
2 cloves of garlic, minced or pureed
1/4 cup lime juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup canola oil
2 bunches fresh oregano, washed and picked over to yield 1/4 cup leaves
Bring large pot of water to the a boil and add salt, When it returns to
the boil, add 5 ears of corn and cook 3 minutes. Remove from pot and set
aside to cool. Drop another five cobs, and repeat process until all corn
is cooked. When cool, cut corn from cobs with a sharp knife. Combine cut
corn, tomatoes, yellow peppers and red onion in a large bowl. Place
chilies, garlic, lime juice, salt and pepper in a small bowl and whisk
to combine. Drizzle in oil while whisking so as to form an emulsion.
Pour over vegetables and stir gently to combine. Can be held in
refrigerator 2 days or at room temperature 1 hour. Stir in oregano right
before serving.Recipe
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