Salad of Fresh Oregano, Tomato and Corn

The combination of fresh produce in this salad just screams summer. It is a great compliment to a summer picnic or barbecue. The recipe will yield about 8 to 10 servings.

Also the recipe can be made a day ahead but do not incorporate oregano until you are just about to serve or the dish will become overpowered with the oregano.

Ingredients:

12 ears fresh corn
10 Italian Roma tomatoes, cored and diced
2 bunches fresh oregano
2 yellow peppers, diced
2 medium red onions, minced fine
2 jalapeno or Serrano chilies, stemmed, deveined, seeded if desired and minced
2 cloves minced garlic
2 tbsp salt + 1 tsp salt (kosher or sea preferred)
1/2 cup olive oil
1/4 cup lime juice
1/2 tsp fresh ground pepper

Process:

1) Bring large pot of water to a boil and add 2 tbsp salt

2) Add half dozen ears of corn to boiling water and cook for three (3) minutes

3) Remove first batch of corn to cool and repeat with rest of corn ears

4) When all ears of corn are cooled, remove corn from the cob with a sharp knife - aiming to keep the corn kernels intact

5) In a small bowl, whisk together lime juice, chilies, garlic salt and pepper - slowly drizzle oil into mixture whisking to form and emulsion - set aside

6) In a large bowl, combine corn, tomatoes, yellow peppers and onion

7) Gently dress vegetables with emulsified mixture

8) Stir in oregano just before serving.