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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Make it up according to your personal tastes. It's easy and fresh Ingredients:
4 ears corn, husked and cleaned |
5 -6 basil leaves |
1 medium sweet onions or 1 medium red onion, diced |
2 limes, juice of |
2 -4 tablespoons olive oil (to taste) |
8 -10 small tomatoes, sliced |
1/2 teaspoon cumin |
1/2 teaspoon coriander |
1/4 teaspoon cinnamon |
salt and pepper |
Directions:
1. Remove corn kernels from cob by placing the edge of a sharp, wide-edged knife against the kernel and slicing from top to bottom (hold corn upright, flat end down).
2. Boil water in a small saucepan; add kernels and cook for about 30 seconds. Drain over a strainer and rinse with cold water.
3. Mix corn and the rest of the ingredients in a medium bowl, tasting for spices.
4. Can be made ahead; keeps for one day covered in the refrigerator.
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