Corn, Beefsteak Tomato and Red Onion Salad
Green Jalapeño Sauce
Ingredients
2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce 6 ears fresh corn, husked
5 tablespoons olive oil, divided
1 tablespoon finely chopped garlic
1 cup chopped red onion
1/2 cup packed fresh basil, thinly sliced, divided
2 beefsteak tomatoes (about 2 pounds), seeded and chopped
3 tablespoons cider vinegar
Preparation
Using large knife, cut corn kernels from cob. Heat 2 tablespoons olive oil in large heavy skillet over medium-high heat. Add garlic. Sauté 1 minute. Add corn and sauté until just cooked through, about 5 minutes. Remove from heat; add red onion and half the basil.
Transfer corn mixture to a large bowl. Cool slightly, stirring occasionally. Stir in tomatoes, vinegar, remaining 3 tablespoons olive oil, TABASCO® Green Sauce and remaining basil. Season with salt. Cover. Chill 3 hours.
Note: Six ears of corn yield about 3 cups corn kernels.
You may also like:
Spicy Green Vinaigrette
Green Jalapeño Sauce
Zesty Jalapeño and Basil Pesto
Green Jalapeño Sauce
Huevos Divorciados
Chipotle Sauce, Green Jalapeño Sauce
You will need:
Green Jalapeño Sauce
Mild jalapeño flavor. Pairs well with dips and Mexican cuisine.
Close Email Overlay
Want to be the first to know about new products?
We want to stay in touch! We’ll send you the occasional email, but only with the important stuff.
