4 large firm tomatoes, cut into wedges 1 cucumber, peeled and cut into chunks 2 Tablespoons fresh oregano, chopped or 1 Tablespoon dry 1 medium red onion, sl…
Question by asurowdygirl: anyone heard of a recipe that has corn, tomatoes, onions and vinegar in it?
anyone heard of a recipe that has corn, tomatoes, onions and vinegar in it? I’m not sure what else but my gran used to make it and I loved it. She has since forgotten the recipe. Any help would be a blessing. Thanks
Best answer:
Answer by CheddarCheese
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Corn Tomato Salad
6 ears corn, husked and cleaned
1 red bell pepper, seeded and diced
1/2 red onion, diced
1 medium tomato, diced
1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 tablespoon minced garlic
ground black pepper to taste
Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
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Corn, Sweet Onion, and Tomato Salad:
* 3 (11 ounce) cans whole kernel corn
* 2 large tomatoes, diced
* 1 large sweet onions, cut into thin strips
* 4 green onions, chopped
* 1 bunch cilantro leaves, minced into tiny strips
* 2 limes, juiced
* 1/3 cup rice vinegar
* kosher salt to taste
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DIRECTIONS
1. In a large bowl, combine corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt. Cover, and chill for 45 minutes to an hour. Stir before serving.
There is a picture at the listed website.
i think its salsa.
Corn And Tomato Salad With Fresh Oregano Recipe
12 ears fresh corn
2 tablespoons 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 minced garlic
1/4 cup lime juice
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup canola oil
2 bunches fresh oregano, washed and picked over
Bring large pot of water to a boil and add salt. Return to a boil, add half of the corn and cook 3 minutes. Remove from pot and set aside to cool. Drop in remaining ears of corn and cook 3 minutes. When cool, cut corn from cobs with a sharp knife.
Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl.
Place chilies, 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 and stir gently to combine.
Can be held in refrigerator 2 days or at room temperature 1 hour. Stir in oregano right before serving.