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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Summer Corn Salad


8 ears               Silverqueen Corn, roasted, cut from the cob (approximately 6 cups)

1 cup               Tomato, seeded, small dice

1 /2 cup           Red onion, minced

3 /4 cup          Green bell pepper, small dice

2 Tbsp            Cilantro, chopped

2 Tbsp            Parsley, chopped

1 tsp                Garlic, minced

1 tsp                Cayenne pepper

1                      Lime, squeezed for juice

1 Tbsp            Cider vinegar

1 tsp                Salt

1 /4cup           Olive oil


Combine all ingredients and mix well. Refrigerate at least one to two hours before serving. Best when made a day ahead. Yield: six to eight servings

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