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Ingredients
- 8 ears corn, shucked
- 6 fresh tomatoes, chopped
- 2 cucumbers, peeled, seeded, and chopped
- 2 green onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 jalapeno, seeded and chopped*
- 1/4 cup chopped cilantro
- 4 tablespoons white balsamic vinegar
- 3 tablespoons extra virgin olive oil
Directions
- Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.
- Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeno, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.
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