Corn And Tomato Salad With Fresh Oregano

Recipe Ingredients

15		Ears of fresh corn
2 tablespoons	30ml	Salt
10		Italian Roma tomatoes - cored and diced
2		Yellow peppers - diced
2		Red onions - minced fine (medium)
2		Jalapeno or Serrano chiles - stem, devein, seed if desired, mince
2		Garlic cloves - minced or pureed
1/4 cup	59ml	Lime juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 cup	118ml	Canola oil
2		Fresh oregano - washed, picked over
		(to yield 1/4 cup oregano leaves)

Recipe Instructions

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

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6324 broadcast 12-13 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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