Recipe from Sandy Olsen
4 ears corn, husked
2 cups cherry tomatoes (a mix of red and yellow, if possible)
1 jalapeño chile, minced
1 1/2 small red onions, thinly sliced
1/4 cup chopped cilantro
Sea salt to taste
1 to 2 tsp ground cumin
1 tbls red wine vinegar
1/4 cup extra virgin olive oil
Squeeze of lime
Bring a large pot of water to a boil. Drop the corn in and let cook for 3 minutes, then remove ears from water and let cool. As soon as ears are cool, cut the kernels from the cob and scrape off any remaining pulp by running a knife edge along the length of the cob.
Cut the tomatoes in half and combine with the corn in a bowl, along with the jalapeño, red onion and cilantro. Season with salt and cumin, then toss with vinegar. Pour in the oil and toss again. Let the salad sit for 30 minutes before serving, then finish with a squeeze of lime and serve.
Note: pairs well with chicken enchiladas
