luvcookbooks's Notes:
Expand4 ears of corn Ask a question about this ingredient
1 red pepper, slivered into match stick sized pieces Ask a question about this ingredient
1/2 jalapeno pepper, seeded and minced Ask a question about this ingredient
1/2 pint cherry tomatoes, halved Ask a question about this ingredient
2 scallions, cut into rings Ask a question about this ingredient
2 tablespoons cilantro, chopped Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
3 tablespoons rice wine vinegar Ask a question about this ingredient
Strip the kernels from the cob. Put the cob in a bowel and use a knife, directed downward, to strip the kernels. Be careful not to scrape too deeply or you will end up with bits of fiber as well as corn kernel. Scrape the corn milk off of the cob with the flat of the knife after stripping the kernels.
Ask a question about this stepMix all the vegetables together. Mix the olive oil, vinegar, salt and pepper and toss with the vegetables. Serve immediately or refrigerate tightly covered.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
