Corn Salad

This is a classic Mexican corn salad with lime, olive oil and cumin dressing. You can add roasted vegetables and queso fresco (fresh cheese) or feta cheese. The first time I had it, was 2 years ago when my Italian neighbor brought it over for a Mexican bbq we hosted. It was love at first bite.

• 4 ears of corn or 2 cups / 5 dl frozen corn
• 1 small red peber, diced
• 1 fresh jalapeno
• 1-2 tbsp chopped fresh cilantro
• 1/4 – 1/2 sweet onion, finely diced
• 2 tbsp olive oil + 1 tbsp for frying
• 2 tbsp fresh squeezed lime juice (app 1 lime)
• 1/2 tsp salt
• 1/4 tsp ground cumin
• pepper to taste

1. Cut corn kernels from the cobs and fry them in 1 tbsp olive oil until tender. App 5 min.
2. Chop red peber, onion, jalapeno and cilantro and put in a medium sized bowl.
3. Make the dressing by combining olive oil, lime, salt, pepper and cumin.
4. Gently stir everything together when the corns have cooled slightly.

Serves 5

Suggestions

You can add crumbled feta cheese or fresh cheese. Substitute cilantro with parsley, if cilantro is not your thing. Leftovers can be turned into a tasty salad by adding greens, tomatoes, avocado and beans.