(WTNH)- Young chef Luke Macy returned to Style to prepare a summer corn salsa with fresh vegetables in season for the summer.
2 Tbls Olive Oil
1 Tbls fresh Lime Juice
1/4 cup cilantro
1/4 tsp each of salt & pepper in a small bowl
Put into one bowl:
5 sheared ears of corn kernels from the cob.
Dice: 1 pint of cherry tomatoes
1/4 cup red onion.
Mix fresh veggies with whisked liquid.
Tastes best if refrigerated for a while before serving