 |
Prep Time: 45 Minutes Cook Time: 4 Minutes |
Ready In: 49 Minutes Servings: 8 |
|
In '1,000 Mexican Recipes' by Marge Poore Ingredients:
4 ears fresh corn, shucked |
1/2 medium white onion, finely chopped |
1 -2 serrano pepper, minced (with or without seeds) |
1 ripe tomato, seeded and chopped |
1/2 cup loosely packed chopped fresh cilantro |
3 tablespoons fresh lime juice |
1 teaspoon vegetable oil or 1 teaspoon olive oil |
1/2 teaspoon salt (or to taste) |
Directions:
1. In a large pot of boiling water, cook the corn until just tender, 3-4 minutes.
2. Cool under running water.
3. With a sharp knife, cut the kernels off the cobs.
4. Put the corn kernels in a large bowl.
5. Mix in the onion, serrano peppers, tomato, cilantro, oil, and lime juice.
6. Season to taste with salt.
7. Serve cold or at room temperature.
|
|