Preparation time: 40 minutes
Serves: 8
- 10 Ears of Corn, husks removed
- 1 tsp salt
- 1 tbs Victoria Taylor’s New Orleans Seasoning
- 1 small jalepeno pepper, diced very fine
- 1 Large Red, Orange or yellow Bell Pepper, 1/2 inch dice
- 1 Large red or orange tomato
- 1 Large yellow onion chopped fine
- 3 Cloves minced fresh garlic
- 2 tbs. olive oil
Bring a large pot of water to a strong boil. Add salt and corn. Return water to a boil and cook corn for 8 minutes. Rinse the cooked corn in cold water to cool and slice the corn from the cobs. In a large skillet, heat the olive oil and saute the onion and garlic for 5 minutes. Mix in the seasoning and add the jalepeno and bell peppers and corn. Saute for 3 minutes. Add the chopped tomato and saute for another minute. Refrigerate before serving.
