Makes 4 cups
4 large ears sweet corn 1/2 c minced red onion 1 1/2 c chopped tomato 1 or 2 jalapeno peppers (to taste), seeds removed and minced 1/4 c minced cilantro 1 Tbsp olive oil 1 Tbsp fresh lime juice 1 tsp ground cumin Salt and black pepper, to taste 1. Pull down corn husks and remove silk. Wash. Pull husks back up to cover ear; fasten by tying with string or piece from outer husk. 2. Place on baking sheet, partially covered with aluminum foil, and bake at 375 degrees 45-55 minutes. 3. Allow corn to cool. Cut kernels from ear until you have at least 2 1/2 c 4. Combine kernels with onion, tomato, jalapenos, and cilantro. Add olive oil, lime juice, and cumin. Stir in salt and black pepper. 5. Cover and chill 30 minutes. Best served same day.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
