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Spices/Sauces/Rubs | |
| 2 tablespoons extra virgin olive oil 1 � cups fresh corn kernels 5 large tomatillos, husked, rinsed and finely diced � small red onion, finely diced Juice of 1 fresh lime 1 tablespoon clover honey 3 tablespoons extra virgin olive oil � cup fresh cilantro, chopped Salt and freshly ground black pepper | |
| 1. Heat the olive oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until just tender, about 5 minutes; season with salt and pepper. Let cool slightly. 2. Combine the corn, and remaining ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving to allow the flavors to meld. | |
Unrated | |
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