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Corn And Tomato Salad With Fresh Oregano

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Toohot03	1	Servings

INGREDIENTS

15		Ears fresh corn
2	T	Salt
10		Italian Roma tomatoes, cored
		and diced
2		Yellow peppers, diced
2		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	t	Salt
1/2	t	Freshly-ground black pepper
1/2	c	Canola oil
2		Fresh oregano, washed
		picked over
		to yield 1/4 cup oregano
		leaves

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.  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 - http://www.foodtv.com  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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1411 Calories From Fat: 1126 Total Fat: 127.1g Cholesterol: 58.8mg Sodium: 17335.3mg Potassium: 989.7mg Carbohydrates: 56.8g Fiber: 3.5g Sugar: 1.1g Protein: 17.4g