Corn and Tomato Salad with Fresh Oregano

• 15 ears of fresh corn
• 2 tablespoons salt
• 10 Italian Roma tomatoes, cored and diced
• 2 yellow peppers, diced
• 2 medium red onions, minced fine
• 2 jalapeno or Serrano chiles, stemmed, deveined, seeded if desired and minced
• 2 cloves of garlic, minced or pureed
• 1/4 cup lime juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup canola oil
• 2 bunches fresh oregano, washed and picked over to yield 1/4 cup leaves

1. Bring large pot of water to the a boil and add salt, When it returns to the boil, add 5 ears of corn and cook 3 minutes.
2. Remove from pot and set aside to cool.
3. Drop another five cobs, and repeat process until all corn is cooked.
4. When cool, cut corn from cobs with a sharp knife.
5. Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl.
6. Place chiles, garlic, lime juice, salt and pepper in a small bowl and whisk to combine.
7. Drizzle in oil while whisking so as to form an emulsion.
8. Pour over vegetables and stir gently to combine.
9. Can be held in refrigerator 2 days or at room temperature 1 hour.
10. Stir in oregano right before serving.

corn, salt, italian, yellow peppers, red onions, serrano chiles, garlic, lime juice, salt, pepper, canola oil, fresh oregano

Taken from www.foodnetwork.com/recipes/corn-and-tomato-salad-with-fresh-oregano-recipe.html (may not work)