Mexican Corn & Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A fantastic summer salad. Ingredients:
3 ears corn, shucked |
3 roma tomatoes, diced |
1/2 bunch cilantro, chopped |
2/3 cup red onion, diced |
1 jalapeno, seeded and chopped |
1 teaspoon minced garlic |
2 tablespoons olive oil |
1 tablespoon lime juice |
salt, pepper, and lemon pepper seasoning to taste |
Directions:
1. Place shucked corn in a glass pie plate or dish with 1/2 inch of water. Microwave on high for 5 minutes or until tender-crisp. Cool slightly, cut corn from cob and place it in a bowl.
2. Add remaining ingredients, and season to taste. I like to zap this for a few minutes in the microwave and serve it warm. The hubs likes it cold with corn chips.
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