Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Level:
Easy

Ingredients

Directions

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. Remove from pot and set aside to cool. Drop 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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Fresh Corn Salad

Recipe courtesy of Ina Garten

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Corn and Avocado Salad

Recipe courtesy of Ina Garten

Summer Corn Salad

Recipe courtesy of Food Network Kitchen

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Black Bean and Corn Salad

Recipe courtesy of Guy Fieri

Marinated Tomato Salad with Herbs

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories