Summer Corn Salad

Name: Summer Corn Salad
Ingredients: 4 ears corn, husked and cleaned; 5 -6 basil leaves; 1 medium sweet onions or 1 medium red onion, diced; 2 limes, juice of; 2 -4 tablespoons olive oil (to taste); 8 -10 small tomatoes, sliced; 12 teaspoon cumin; 12 teaspoon coriander; 14 teaspoon cinnamon; salt and pepper

10 ingredients

5 steps

Ingredients

4 ears corn, husked and cleaned
5 -6 basil leaves
1 medium sweet onions or 1 medium red onion, diced
2 limes, juice of
2 -4 tablespoons olive oil (to taste)
8 -10 small tomatoes, sliced
12 teaspoon cumin
12 teaspoon coriander
14 teaspoon cinnamon
salt and pepper

Directions

1

Remove corn kernels from cob by placing the edge of a sharp, wide-edged knife against the kernel and slicing from top to bottom (hold corn upright, flat end down).
2

Boil water in a small saucepan; add kernels and cook for about 30 seconds.
3

Drain over a strainer and rinse with cold water.
4

Mix corn and the rest of the ingredients in a medium bowl, tasting for spices.
5

Can be made ahead; keeps for one day covered in the refrigerator.