Fresh Corn Salad
I received this recipe from Sudha Gupta, July 6, 2005. I first had this salad when Sudha's husband Krishan brought this to work for a Diversity Luncheon. It is excellent. You can keep all ingredients sealed in separate containers in the refrigerator and assemble one hour before serving.
6 ears of fresh sweet corn (about 1/2 cup kernels per ear of corn)
1 medium red onion (about 1/2 cup), diced
1 medium tomato (about 1/2 cup), diced
1/4 cup fresh chopped cilantro leaf, chopped
juice of 1 lime (about 2 tablespoons of lime juice)
1 teaspoon salt
3 teaspoons sugar
In a large kettle, place 6 ears of sweet corn and cover with water. Bring water to a boil and boil sweet corn for 10 minutes. Use tongs to remove corn and plunge into cold water for a few minutes until you can handle it. Remove corn from water and cut off kernels with a sharp knife. You should have about 1/2 cup of corn per ear of corn. Place in refrigerator to cool.
When corn is cold, add onion, tomato, cilantro, lime juice, salt, and sugar. Refrigerate for 1 hour before serving.