Monday, July 25, 2011

corn salad

Here's a delicious recipe from my Aunt!
Makes a perfect side for a BBQ or Mexican dinner...


6 ears of corn
2 tbsp. olive oil
salt and freshly ground pepper
1 cup roasted red peppers, finely chopped.
1 large jalapeno, seeded and minced
2 tbsp. basil, chopped
1 tbsp. mint, chopped
1 tbsp. fresh lime juice


1. Brush corn with oil and season with salt and pepper.
2. Wrap in foil and roast until tender, about 1 hour in 350 degree F oven.
3. Cut kernels from cobs into a bowl. Add the roasted red peppers, jalapeno, basil, mint, and lime juice. Season with salt and pepper.

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