Ingredients

• 15 ears of fresh corn
• 2 tablespoons salt
• 10 Italian Roma tomatoes, cored and diced
• 2 yellow peppers, diced
• 2 medium red onions, minced fine
• 2 jalapeno or Serrano chiles, stemmed, deveined, seeded if desired and minced
• 2 cloves of garlic, minced or pureed
• 1/4 cup lime juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup canola oil
• 2 bunches fresh oregano, washed and picked over to yield 1/4 cup leaves

Instructions

1. Bring large pot of water to the a boil and add salt, When it returns to the boil, add 5 ears of corn and cook 3 minutes. Remove from pot and set aside to cool. Drop another five cobs, and repeat process until all corn is cooked. When cool, cut corn from cobs with a sharp knife. Combine cut corn, tomatoes, yellow peppers and red onion in a large bowl. Place chiles, garlic, lime juice, salt and pepper in a small bowl and whisk to combine. Drizzle in oil while whisking so as to form an emulsion. Pour over vegetables and stir gently to combine. Can be held in refrigerator 2 days or at room temperature 1 hour. Stir in oregano right before serving.