| | Fresh Corn Salad
8 to 10 ears of fresh white corn
4 cups of water
1/2 to 1 teaspoon of sugar
1/3 cup of finely chopped purple onion
1 large green pepper, seeded and chopped
1 large sweet red pepper, seeded and chopped
one 8 ounce package of Monterey Jack cheese, cut into small cubes
2 tablespoons of olive oil
1/2 teaspoon of salt
1/4 teaspoon of ground cumin
1/4 teaspoon of ground black pepper
1/8 teaspoon of ground red pepper
Cut off corn kernels; set aside.
Combine water and sugar in a large saucepan; bring to a boil. Add corn, and return to a boil. Reduce heat and simmer 10 to 12 minutes. Drain and rinse with cold water. Drain on paper towels, patting dry.
Combine corn, onion and remaining ingredients. Let stand 30 minutes or cover and refrigerate 8 hours. Yield: 12 servings |
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