Corn and Tomato Salad with Fresh Oregano Recipe

Name: Corn and Tomato Salad with Fresh Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

771

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15 ears of fresh corn, 2 tablespoons salt, 10 Italian Roma tomatoes, cored and diced, 2 yellow peppers, diced, and more.

Yes, Corn and Tomato Salad with Fresh Oregano falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Tomato Salad with Fresh Oregano

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