Corn Salad
SERVES 6
30 minutes or fewer
Based on sweet, fresh corn, this salad says summer. If the corn is very moist and sweet, use it raw. If not, blanch the kernels in boiling water for 1 minute. Drain and refresh them in cold water to stop the cooking. The salad will hold up for hours and is best at room temp.
- 6 Tbs. olive oil
- 1 cup finely minced red onion
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 3 cups corn kernels
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 to 1 ½ cups peeled, seeded and diced tomatoes
- ¼ cup chopped cilantro
- 3 Tbs. sherry vinegar, or to taste
- Salt and freshly ground black pepper to taste
at a glance
