INGREDIENTS
6 ears corn, husked, steamed, (or 16 oz frozen corn, defrosted and steamed) 1–2 Tablespoons chopped jalapeño peppers, fresh or jarred 1 cup grape tomatoes, halved 1–2 Tablespoons fresh cilantro leaves, chopped (or 1 Tablespoon dried) 2 Tablespoons red wine vinegar 1 teaspoon honey 1/2 Tablespoon extra virgin olive oil 1/4 teaspoon crushed red pepper flakes freshly ground pepper and salt to taste Option: 1/2 cup feta cheese, crumbled PREPARATION If using fresh corn, once corn has cooled, slice carefully to remove corn from the ears and place it into a medium-sized serving bowl. Add tomatoes and cilantro. Whisk together red wine vinegar, honey, olive oil, red pepper flakes, salt, and pepper. Pour over the corn mixture and stir well. Option: top with feta cheese and fresh cilantro. Serve warm or at room temperature. Taste the summer goodness, no matter the season. Makes 5–6 half-cup servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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