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Corn and Tomato Salad With Fresh Oregano

Source of Recipe


internet






List of Ingredients



• 12 ears of fresh corn
  
• 2 T. salt
  
• 10 Italian Roma tomatoes, cored and diced
  
• 2 yellow peppers, diced
  
• 2 medium red onions, minced fine
  
• 2 jalapeno or serrano chiles, stemmed, deveined, seeded if desired and minced
  
• 2 cloves of minced garlic
  
• 1/4 c. lime juice
  
• 1 t. salt
  
• 1/2 t. pepper
  
• 1/2 c. canola oil
  
• 2 bunches fresh oregano, washed and picked over to yield about 1/4 cup leaves
  






Instructions



1. Bring large pot of water to a boil and add salt, Return to a boil, add 6 ears of corn and cook 3 minutes. Remove from pot and set aside to cool. Drop in remaining 6 ears of corn and cook 3 minutes. When cool, cut corn from cobs with a sharp knife.
   
   
2. Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl.
   
   
3. Place chiles, 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.
   
   
4. Pour over vegetables and and stir gently to combine. Can be held in refrigerator 2 days or at room temperature 1 hour. Stir in oregano right before serving.
   
   






Final Comments


Serves 8+.