Yucatecan Corn Salad

Serves 6

Ingredients:

4 ears of corn (2-white, 2-yellow) grilled, microwaved or boiled, your choice. 

1/2 red onion, chopped

2 carrots, peeled & grated

2 jalapenos, minced

1 bunch cilantro, chopped

Preparation:

Cut corn from cob when cool enough to handle and mix veggies together in big bowl.

Dressing:

1/2 cup grape, canola, or corn oil

1/4 cup herb vinegar or plain vinegar

1 tablespoon grainy dijon mustard

1/8 teaspoon ground cumin

1 tablespoon sugar

1/8 teaspoon cayenne pepper

Salt and pepper to taste.

Mix dressing and pour over salad. Refrigerate several hours to blend flavors