"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corn salad with cilantro, chives, jalapeņo peppers and lime Recipe

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This recipe for Corn salad with cilantro, chives, jalapeņo peppers and lime, by , is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathe Williamson
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
As many ears of corn as there are people
Bunch of cilantro
Chives or scallions
1 fresh jalapeņo
Limes - 1-4, depending on amount of corn
salt?

Directions:
Directions:
Shuck corn and cook in boiling water for 2-3 minutes. Cool.
When it is cool, cut the kernels off with a knife, and scrape the cobs with the dull side of the knife to get all that's left. Put in bowl. If you have corn leftover from another meal, use it.
Chop 2-4 scallions or a big bunch of chives, and add. Coarsely chop some cilantro (about 1/4 cup at least) and add. Chop a fresh jalapeņo into very small pieces - adding as much as your guests would like. If you or they don't like spicy food, leave it out, but it adds a great kick, and a little makes a big difference. Squeeze fresh lime juice over the salad and mix. You'll need at least one lime, and possibly up to 4, depending on how much corn you have and how juicy the limes are. The salad should be predominantly yellow, with flecks of green from the other ingredients. Taste, and add more of anything according to your own palate. We don't generally find it needs salt, but you might disagree. Serve fairly soon - within 1-3 hrs. It isn't bad the next day, but it's not as good.

Number Of Servings:
Number Of Servings:
2-??
Preparation Time:
Preparation Time:
30 minutes (that includes waiting for the corn to cool)
Personal Notes:
Personal Notes:
Yummy and different summer dish

 

 

 

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