​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 

Corn & Tomato Salad with Fresh Oregano

15 ears of fresh corn
2 tablespoons kosher salt
10 Italian Roma tomatoes, cored and diced
2 yellow peppers, diced
2 medium red onions, minced fine
2 jalapeno or Serrano chiles, stemmed, deveined, seeded if desired and minced
2 cloves of garlic, minced or pureed
1/4 cup lime juice
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
2 bunches fresh oregano, washed and picked over to yield 1/4 cup leaves 

Bring large pot of water to a boil and add salt, when it returns to the boil, add 5 ears of corn and cook 3 minutes.
Remove from pot and set aside to cool. Drop another five cobs, and repeat process until all corn is cooked. When cool, cut corn from cobs with a sharp knife. Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl. Place chiles, garlic, lime juice, salt and pepper in a small bowl and whisk to combine. Drizzle in oil while whisking so as to form an emulsion. Pour over vegetables and stir gently to combine. Can be held in refrigerator 2 days or at room temperature 1 hour. Stir in oregano right before serving.

Yield:  12 servings​