Corn and Tomatillo Salad

Makes four to six portions.

Ingredients

• 6 large ears of corn, husked and kernels cut off about 3 cups
• 2 large tomatillos, chopped
• ½ jalapeno, seeded and minced
• 1 tablespoon fresh cilantro, chopped
• ½ cup red onion, minced
• Salt and pepper to taste
• Juice of 1 lime
• 1 tablespoon honey
• ¼ cup extra virgin olive oil

Instructions

1. Thoroughly combine all ingredients in a large mixing bowl.
2. Let sit for 10 to 15 minutes covered in the refrigerator. Taste and re-season with salt and pepper if necessary.
3. Serve with grilled chicken or salmon or just have it with chips.

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