3 ears sweet corn
1 tablespoon extra virgin olive oil
3 medium tomatoes, diced
1/2 red onion, finely chopped
1/2 cup loosely packed chopped cilantro leaves
Freshly squeezed juice of 2 limes (about 1/4 cup)
1 small clove garlic, minced
1/4 teaspoon salt
Cut corn kernels off cobs. Heat the oil in a large skillet over medium heat; add the corn kernels and saute 3 minutes. Combine the corn and all remaining ingredients in a medium bowl and mix well. Serve warm or chilled.
Yield: 2 1/2 cups
Source: Farmer John's Cookbook: The Real Dirt on Vegetables by Farmer John Peterson and Angelic Organics (Gibbs Smith, $29.95)
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.