Author Notes
This is a favorite salad for me to make when fresh porduce from the farm markets come in season. —Palatable Pastime
Continue After Advertisement
Ingredients
-
2
fresh ears corn, shucked
-
1 cup
fresh baby carrots
-
1/2 cup
chopped bell pepper
-
1
fresh jalapeno, minced
-
1/2 cup
pitted black olives, chopped
-
3/4 cup
sliced scallions
-
1/2 cup
chopped fresh tomato
-
1/2 cup
crumbled cotija or feta cheese
-
2 tablespoons
chopped fresh cilantro
-
1/2 teaspoon
dried oregano
-
salt to taste
-
black pepper to taste
-
1/8 tablespoon
garlic powder
-
2 tablespoons
extra virgin olive oil
-
1 tablespoon
white balsamic vinegar
Directions
-
Par-cook corn and carrots in boiling salted water for 4 minutes, then drain.
-
Cut corn from cobs and chop carrots.
-
Combine all ingredients (discard cobs) for salad and refrigerate several hours before serving.
See what other Food52ers are saying.