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Published: Tuesday, 7/25/2006

Sweet Corn Salsa

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)



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