I made this for a church picnic today and had a lot of compliments. This was a yummy refreshing salad! Thanks to Jen from Tatertos and Jello for sharing this great recipe on her blog!
Fresh Summer Corn Salad ( from Tatertots and Jello)
1 large red pepper, chopped
1 red onion, minced
3 large tomatoes, chopped, or 25 mini tomatoes, cut in half
1/3 cup cilantro, chopped
1/3 cup lime juice
1/3cup olive oil
Salt and pepper to taste
1. Cut the fresh corn off the cob or add the frozen corn to the pot and steam for 3 to 5 minutes in 1/4 cup water.
2. Remove lid and cook, stirring, 2 minutes more or until water evaporates.
3. Toss the corn with all other ingredients and chill.
**Be sure not to overcook the corn.
Makes about 6 cups.