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Seasonal Recipe

Recipe for late-summer corn and tomato salad

Sheryl Julian/Globe Staff

Serves 4

For an especially fresh tasting salad, use corn that was picked the day you bought it.

Salt and black pepper, to taste
6ears fresh corn, kernels removed from cobs (see instructions below)
1small jalapeno or other chile pepper, cored, seeded, and chopped
2medium ripe tomatoes, cored, and coarsely chopped
½small red onion, very thinly sliced
¼cup chopped fresh parsley, basil, or oregano
2tablespoons olive oil
2tablespoons white wine vinegar

1. Bring a large saucepan of salted water to a boil. Add the corn and cook for 2 minutes (the water may not return to a boil, but that’s OK). Drain the corn into a colander and rinse with cold water. Let the corn drain for 5 minutes, shaking the colander occasionally.

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2. In a bowl, combine the corn, jalapeno, tomatoes, red onion, and half the parsley, basil, or oregano. Sprinkle with oil, salt, and pepper. Toss gently. Add vinegar and toss again.

3. Taste for seasoning and add more salt and pepper, if you like. Transfer to a bowl and sprinkle with the remaining parsley, basil, or oregano.

Sheryl Julian

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