Corn and Tomato Salad with Fresh Oregano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 chiles, 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 |
Directions:
1. 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 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. 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.
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