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Receta Corn And Tomato Salad With Fresh Oregano

Name: Corn And Tomato Salad With Fresh Oregano
Ingredients: 15 x Ears of fresh corn; 2 Tbsp. Salt; 10 x Italian Roma tomatoes cored and diced; 2 x Yellow peppers diced; 2 med Red onions chopped fine; 2 x Jalapeno or possibly Serrano chiles stem, devein, seed if you like, mince; 2 x Garlic cloves chopped or possibly pureed; 1/4 c. Lime juice; 1 tsp Salt; 1/2 tsp Freshly-grnd black pepper; 1/2 c. Canola oil; 2 bn Fresh oregano washed, picked over (to yield 1/4 c. oregano leaves)

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Ingredientes

15 x Ears of fresh corn
2 Tbsp. Salt
10 x Italian Roma tomatoes cored and diced
2 x Yellow peppers diced
2 med Red onions chopped fine
2 x Jalapeno or possibly Serrano chiles stem, devein, seed if you like, mince
2 x Garlic cloves chopped or possibly pureed
1/4 c. Lime juice
1 tsp Salt
1/2 tsp Freshly-grnd black pepper
1/2 c. Canola oil
2 bn Fresh oregano washed, picked over (to yield 1/4 c. oregano leaves)

Direcciones

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