8 ears sweet corn OR 4 cups of frozen corn.
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste
1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.
**Be sure not to overcook the corn.
Makes about 6 cups.
Janelle Openshaw
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste
1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.
**Be sure not to overcook the corn.
Makes about 6 cups.
Janelle Openshaw
served at the ward picnic July 2011 (recipe from Tatertots and Jello)
We make a similar salad that we got from Katie F. but we add black beans and chicken and eat as a main dish with crackers.
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