“In '1,000 Mexican Recipes' by Marge Poore”
READY IN:
49mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

  • 4 ears fresh corn, shucked
  • 12 medium white onion, finely chopped
  • 1 -2 serrano pepper, minced (with or without seeds)
  • 1 ripe tomatoes, seeded and chopped
  • 12 cup loosely packed chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1 teaspoon vegetable oil or 1 teaspoon olive oil
  • 12 teaspoon salt (or to taste)

Directions

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

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