Labor day is here and Edible Indy is ready to cook, drink and have a great end to the Indiana summer! These recipes are the favorites of our staff and we hope you will enjoy these as well! Give you...
- 3 ears of corn
- ½ of a medium red onion
- 3 medium jalapeños
- ¼ cup cilantro
- juice of 1 lime
- 2 tablespoons white wine vinegar
- 2 teaspoons sea salt
- 1 teaspoon black pepper
Husk corn and boil it.
Heat a large pot of water to a boil and then add the corn. Return to a boil and cook corn for about 10-12
minutes. Check it near the 10minute mark to see if it's done. The kernels should be tender.
While the corn is cooking, prepare the other ingredients as follows: chop the onion, deseed
(if you have organic peppers save the seeds for planting your own next spring!) and mince the jalapeños,
and roughly chop the cilantro.
After corn has cooked, remove from the water and allow it to cool.
Once it's cool enough to work with, use a knife to slice the kernels off.
In a medium bowl, combine the corn, onion, jalapeño, cilantro, juice of 1 lime, white wine vinegar,
salt, and pepper. Mix to combine.
Serve chilled with tortilla chips, as a taco topping, or even as a light side dish!
Recipe and image courtesty The Fitchen. To find more information and recipes visit The Fitchen.