Free Recipe Corn And Tomato Salad with Fresh Oregano
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Corn And Tomato Salad with Fresh Oregano Recipe
15 Ears fresh corn
2 tb Salt
10 Italian Roma tomatoes; cored
-and diced
2 Yellow peppers; diced
2 md Red onions; minced fine
2 Jalapeno or Serrano chiles;
-stem, devein, seed
; if desired, mince
2 Garlic cloves; minced or
-pureed
1/4 c Lime juice
1 ts Salt
1/2 ts Freshly-ground black pepper
1/2 c Canola oil
2 bn Fresh oregano; washed,
-picked over
(to yield 1/4 cup oregano
-leaves)
Corn And Tomato Salad with Fresh Oregano Preparation
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. Recipe 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 – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 12-14-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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