Cook corn in boiling salted water until tender about 3-5 minutes.
Allow to cool and cut kernels off cob (should be about 2 cups).
Combine corn onion jalapeno fresh mint oil and lime juice in a medium bowl.
Season with salt and pepper to taste.
Serve at room temperature.
Makes 2 1/2 cups
Recipe courtesy Gena Knox (www.genaknox.com). Used with permission. Photo by Erica George Dines Photography.
This recipe has been added to the following public cookbooks:
Salsa,
when you want the very best !,
billys notable cooking,
Gena Knox Recipes
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