Corn Recipes

Fresh Corn Salsa

Ingredients
4 ears of fresh corn, shucked
1/2 medium white onion, finely chopped
1 to 2 fresh serrano chiles, minced
1 ripe tomato, seeded and chopped
1/2 cup of loosely packed chopped fresh cilantro
3 tablespoons of fresh lime juice
1 teaspoon of olive oil
1/2 teaspoon of salt

Preparation
In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes. Cool under running water. With a sharp knife, cut the kernels off the cobs. Place the corn kernels in a large bowl. Mix in the onion, chiles, tomato, cilantro, oil, and lime juice. Season to taste with salt. Serve cold or at room temperature.

Marinated Corn Salad

Ingredients
1 3/4 cup of yellow corn, cut from cob (about 4 ears)
1/2 cup of chopped celery
2 tablespoons of thinly sliced green onions
3 tablespoons of vegetable oil
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/4 cup of water
1/2 small green pepper, cut into 1/2″ strips
1 tablespoon of chopped pimiento
1 tablespoon of chopped fresh parsley
1 tablespoon of cider vinegar
1/2 teaspoon of dry mustard

Preparation
Combine corn and water in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes or just until corn is tender; drain. Combine corn, green pepper, celery, pimiento, green onions and parsley. Combine oil, vinegar, salt, mustard and pepper in a jar. Cover tightly; shake vigorously. Pour over salad; cover and chill several hours before serving.