Jalapeño Cilantro Corn Salad

• Vegan
• Gluten free

• Produce

  • 1/2 1 cup small-diced red onion, small
  • 1/2 cup Cilantro, fresh rough leaves
  • 6 ears Corn
  • 4 Jalapeno peppers

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 5 tbsp Red wine vinegar

Found on tasteandsee.com

Description

Directions

• In a large pot of boiling water (I add sugar to ensure sweetness), cook the corn for 5 minutes. Drain and let cool.
• When the corn is cool enough to handle, cut the kernels off the cob, cutting close enough to the cob to remove the kernels but not so close that you remove the husk with it.
• Toss the kernels in a large bowl with the red onions, jalapeño peppers, cilantro, vinegar, olive oil, salt and pepper. Taste and then start adding the honey or agave nectar as desired. The sweetness should balance out the vinegar.
• Make a few hours a head so the flavors infuse together. Chill and serve cold or leave out and serve at room temperature.

Nutrition