Fiesta Corn Salad

You Will Need:

  • Red Bell Pepper, 1, seeded and core removed
  • Plum Tomatoes, 2 each
  • Red Onion, 1
  • Culantro, 1/2 cup
  • Epazote, 1/4 cup
  • Corn Kernels, 2 cups, cooked
  • Garlic, 3 cloves
  • Lime juice, 3 Tbsp.
  • Lemon juice, 1 Tbsp.
  • Olive Oil, 1/4 cup
  • Tequila, 1 Tbsp.
  • Balsamic Vinegar, 2 Tbsp.
  • Red Pepper Flakes, 1 Tbsp.
  • Ground Allspice, 1/4 tsp.
  • Salt/Pepper, to taste

Recipe Serves: 4, as a side

Instructions:
1. Finely mince all the herbs, garlic and vegetables, minus the corn.

2. Combine with corn and remaining ingredints and mix throughly.

3. Let marinate overnight for best flavor and serve with fresh minced culantro over the top.
Recipe developed by Chef Danny Klein.