Recipe courtesy of Mary Sue Milliken and Susan Feniger

Corn and Tomato Salad with Fresh Oregano

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  • Level: Easy
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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. 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.