2 ears sweet corn, sliced from the cob
1 small red onion, finely chopped
1 orange bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped
1 tablespoon chopped cilantro
2 tablespoons lime juice (about 1 lime)
coarse sea salt
freshly ground black pepper
In a pot of simmering water, blanch the corn for 2 minutes. Drain immediately. Alternatively, in a heat-proof bowl, cook the corn for 2 minutes in the microwave on high.
In a bowl, combine corn, onion, peppers, cilantro, and lime juice. Season with salt and pepper. Serve warm or cold.
Yield: 4 servings.
- Recipe courtesy of Gastronomer's Guide.