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Summer Corn Salad | Great Performances

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AUG
16
2016
Summer Corn Salad
Recipes and Food
by Caitlyn Austin, Katchkie Farm Intern


Image © Eat Drink Smile

Top off your tacos, chicken, grains or fish with this delicious and versatile salad.

Ingredients:

4 Ears of corn

3 Tomatoes

1 Jalapeño

Handful of cilantro

Salt to taste

Red chili flake to taste

Juice from 2 limes

½ red onion or scallion

Olive Oil

4 breakfast radish (optional)

Method:

Shuck the corn and roast it whole in a pan with olive oil or in a high oven (400-450°). Let cool and then stand it up to cut the kernels off. Be careful not to cut too close to cob.



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