Joe’s Corn Salad boasts a colorful combination of corn, green and red bell peppers, onion, and zippy lime juice. You can use frozen corn if the real thing isn’t in season, and it gets thrown together in one bowl with both speed and ease.
It’s named for a friend Joe who is an accomplished cook. This is the most-asked-for recipe in his repertoire, always in demand for cook-outs and gatherings of all kinds. Once you try it, you‘ll see why it’s everybody’s favorite.
8 ears fresh corn (or 6 cups frozen corn)
1 small red onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1/2 cup fresh cilantro, chopped, plus a few sprigs for garnish (optional)
1/3 cup olive oil
Juice of 1 lime (approximately 2 tablespoons)
1 tablespoon rice wine vinegar
salt and freshly-ground black pepper, to taste
1. Boil fresh corn, if using, in boiling salted water for 10 minutes, then remove and plunge into cold water to stop cooking. Cut kernels off cobs. (Alternatively, follow package instructions to cook frozen corn, if using.)
2. Combine all ingredients in a large bowl, mixing well.
3. Chill thoroughly. Before serving, garnish with cilantro sprigs, if using.
Serves 6 – 8.
By Cait Johnson, author of Witch in the Kitchen, (Inner Traditions, 2001).