AuthorAdapted from "Friday Night Dinners" by Bonnie Stern
Ingredients
2tomatoes, seeded and chopped
2cobs, corn
2clovesgarlic, minced
2tbsplime juice
2tbspolive oil
1tspsalt
2tbspfresh cilantro
2tbspchopped fresh parsley
Instructions
Boil or steam corn until tender. Or roast on a barbecue until tender. Cut kernels off cob. In a small bowl, combine tomato, corn, garlic, lime juice, oil, salt, cilantro, and parsley.
Taste and adjust and seasonings as required. Spoon over the above zucchini-parmesan crisps.