Ingredients
6 large ears fresh corn or about 3 cups kernels
1½ cups diced sweet onion
3/4 cup finely chopped flat-leaf parsley
3 tablespoons fresh or bottled lime juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Directions: Cook the corn (fresh, frozen or canned, until steaming and just tender. If using fresh corn, slice the kernels from the corn using a sharp knife.
Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.
6 large ears fresh corn or about 3 cups kernels
1½ cups diced sweet onion
3/4 cup finely chopped flat-leaf parsley
3 tablespoons fresh or bottled lime juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Directions: Cook the corn (fresh, frozen or canned, until steaming and just tender. If using fresh corn, slice the kernels from the corn using a sharp knife.
Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.
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