Southwestern Corn Salad
1 1/2 cups corn kernels, raw
2 tomatoes, diced
1/2 cup red onion, diced
1 Jalapeno, seeded and finely minced
3 Tbs chopped cilantro
Juice of 1 lime
1 Tbs olive oil
Dice veggies to about twice the size of corn kernels. Heat olive oil in skillet under medium low heat. Add everything but cilantro and lime juice. Cook until the corn softens. Add fresh cilantro and lime juice, tossing rigorously.
4-6 plum tomatoes, deseeded
1 red onion
1/2 Jalapeno, deseeded (or a whole one if you want it HOT)
1 cucumber
Juice of one lime
1/2 cup cilantro, chopped
1/2 cloves of garlic, minced
Salt and pepper to taste
The best way to make pico de gallo is in a vegetable chopper. But you can slice the vegetables manually too; just be prepared to spend half an hour getting everything minced.
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