After a long winter full of dark, drab dishes made from the contents of the root cellar, colonial cooks tended to splurge a bit when the first fruits of their garden labor came to the kitchen. Fresh, sweet corn was available again, and red and green peppers could be used to make bright, colorful dishes, and fresh herbs and spices brought renewed excitement to their palates.
- 1 medium red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 medium white onion, finely chopped
- 5 large Jersey tomatoes, cored and finely chopped
- 1/4 cup rice wine vinegar
- 2 tablespoons olive oil
- 2 medium scallions, finely chopped (about 3 tablespoons)
- 1 garlic clove, finely chopped
- 1/2 bunch fresh chives, finely chopped (about 3 tablespoons)
- 1/2 bunch fresh cilantro, finely chopped (about 1/4 cup)
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 1 sprig fresh thyme
- Freshly ground black pepper
Bring a large saucepan of water to a boil over high heat. Or preheat a grill to medium heat. Grill the corn until just cooked or boil it for 5 to 7 minutes, until tender. Do not overcook.
Cut the corn from the cob and place it in a medium-size mixing bowl. Add the remaining ingredients and mix well. Cover and refrigerate for about 30 minutes, until chilled. Store in a tightly sealed plastic or glass container and refrigerate for up to 8 weeks.
Makes 6 cups; Serves 12.
- Cals 111
- Total Fat 3.6g
- Sat Fat 0.5g
- Chol 8mg
- Sodium 7mg
- Fiber 3g
- Carbs 20g
- Pro 3g