Author Notes
This is a favorite salad for me to make when fresh porduce from the farm markets come in season. —Palatable Pastime
Ingredients
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2
fresh ears corn, shucked
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1 cup
fresh baby carrots
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1/2 cup
chopped bell pepper
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1
fresh jalapeno, minced
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1/2 cup
pitted black olives, chopped
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3/4 cup
sliced scallions
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1/2 cup
chopped fresh tomato
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1/2 cup
crumbled cotija or feta cheese
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2 tablespoons
chopped fresh cilantro
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1/2 teaspoon
dried oregano
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salt to taste
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black pepper to taste
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1/8 tablespoon
garlic powder
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2 tablespoons
extra virgin olive oil
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1 tablespoon
white balsamic vinegar
Directions
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Par-cook corn and carrots in boiling salted water for 4 minutes, then drain.
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Cut corn from cobs and chop carrots.
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Combine all ingredients (discard cobs) for salad and refrigerate several hours before serving.
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