• Corn And Tomato Salad With Fresh Oregano

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    • 15 x Ears of fresh corn
    • 2 Tbsp. Salt
    • 10 x Italian Roma tomatoes cored and diced
    • 2 x Yellow peppers diced
    • 2 med Red onions chopped fine
    • 2 x Jalapeno or possibly Serrano chiles stem, devein, seed if you like, mince
    • 2 x Garlic cloves chopped or possibly pureed
    • 1/4 c. Lime juice
    • 1 tsp Salt
    • 1/2 tsp Freshly-grnd black pepper
    • 1/2 c. Canola oil
    • 2 bn Fresh oregano washed, picked over (to yield 1/4 c. oregano leaves)


    1. Bring large pot of water to a boil and add in salt. When it returns to the boil, add in 5 ears of corn and cook 3 min. Remove from pot and set aside to cold. Drop in another five cobs, and repeat process till all corn is cooked. When cold, 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 create an emulsion. Pour over vegetables and stir gently to combine. Can be held in refrigerator 2 days or possibly at room temperature 1 hour. Stir in oregano right before serving.

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