- 4 ears corn, husked
- 1 tablespoon taco seasoning
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- 2 large tomatoes, diced
- 1/2 Walla Walla sweet onion, diced
- Salt and pepper, to taste
Bring a large pot of water to boil. Add corn and cook for 3 minutes. Remove from the water and set aside to cool. Once you can comfortably handle it, slice kernels off the cob and place in a mixing bowl.
Sprinkle taco seasoning, vinegar and oil on the corn. Gently toss in tomatoes and onions. Season with salt and pepper. Serve at room temperature.
This simple dish demands terrific peak-season produce to be great. Look for local sweet corn and tomatoes in August.
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