Fresh Corn

As we get more corn, I need creative ways to use it off the cobb. Today, I decided to make a spicy corn salad using a variety of tomatoes and a couple of the spicy Hungarian peppers.

Spicy Fresh Corn Salad

-3 cups fresh corn (3 ears)*
-1 15-oz can black beans*, rinsed and drained
-1 cup heirloom cherry tomatoes*, quartered
-1 med red tomato*, diced
-2 med hot Hungarian peppers*, diced
-3 Tbsp cider vinegar
-2 Tbsp canola oil
-1 tsp dried oregano
-1/4 tsp fresh ground pepper
-1/4 tsp sea salt

Cut corn from cobs and place in a medium saucepan. Cover with water, bring to a boil. Reduce heat, cover and simmer for 3 minutes. Drain thoroughly.

In a medium bowl, whisk together oil, vinegar, oregano, pepper and salt. Add corn, beans, tomatoes and peppers. Mix well and chill 2-24 hours before serving.

Note: If you prefer, you may use 1 Tbsp finely chopped fresh oregano or basil in place of the dried oregano.

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