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Corn-and-Tomato Salad

Corn and tomatoes are best during the peak of summer. Try this recipe with sweet bi-colored corn, and add more jalapeños if you like a spicier salad.

2 Tbsp. salt
15 ears fresh corn
5 Roma tomatoes, cored and diced
10 cherry tomatoes, quartered
2 yellow peppers, seeded and diced
1 large red onion, finely minced
2 jalapeños, seeded and minced
3 garlic cloves, minced
1/3 cup lime juice
1 tsp. sea salt
1 tsp. black pepper
1/2 cup extra virgin olive oil
1/4 cup fresh oregano

• Bring a large pot of water to a boil and add the salt. Return to a boil, add 5 ears of the corn, and cook for 3 minutes. Remove from the pot and set aside to cool. Repeat with the remaining corn. When cool, cut the kernels from the cobs with a sharp knife.
• In a large bowl, combine the corn kernels, tomatoes, yellow peppers, and red onion.
• Using a whisk, combine the jalapeños, garlic, lime juice, salt, and pepper in a small bowl. While whisking, drizzle in the oil to form an emulsion.
• Pour over the vegetables, stirring gently to combine. Add the oregano before serving.Store in the refrigerator for 2 days or leave at room temperature for 1 hour.

Makes 10 to 12 servings