Corn Salad with Smoked Olive Oil
This extra virgin olive oil is cold smoked in Puglia using natural olive wood. On the palate, it combines delicate softness with a smooth, smoky middle interspersed with gentle spicy notes and a lingering floral finish.
Mix it up for your next summer party! It’s the perfect side dish for potlucks and serving aside any meal this summer.
4 ears of corn, raw or cooked to your taste
¾ cup of cherry tomatoes, cut in half
1 small jalapeño, cleaned, de-seeded and diced
1 small red onion, small diced
2 tablespoons cilantro, chopped
3 tablespoons smoked olive oil
½ lime, juiced
Salt and pepper to taste
- First trim the kernels off the corn cob, and place into a large bowl. Combine with the tomatoes, jalapeño, onion, cilantro, olive oil and lime juice. Mix to combine, then season with salt and freshly ground black pepper to taste.
- Serve chilled or at room temperature.