- 6 ears fresh corn
- 1 small red onion
- 1 yellow, red, or orange pepper
- 2 tomatoes
- 1 teaspoon olive or corn oil
- sea salt and pepper to taste
Shuck the corn and remove the silk, (set the corn shucks and silk aside to use in other projects). Hold corn at a slight angle pressed to the cutting board. With a very sharp carving knife, cut the corn going with the grain over the cutting board. Mince the onion. Remove the seeds and interior from your pepper, and cut into small pieces. Cube the tomatoes.
Saute your ingredients in a cast iron skillet with teaspoon of olive or corn oil (using a spraying oil is fine). Add sea salt and freshly ground pepper. You can also add a dash of cayenne or hot sauce if a spicy taste is desired.
From: Four Seasons of Mojo by Stephanie Rose Bird