Warm Corn Salad with Herbs

4 ears of corn
1 small white onion
1/2 red pepper
1 tsp fresh snipped chives
1 tsp fresh oregano, minced
1 clove garlic
Olive oil
salt & pepper

Husk corn. Hold the corn perpendicular to the table. Using your knife, cut the kernels off the ear. Place in a bowl. Peel the onion and cut in half. Cut the half into a small dice. Cut pepper in half and remove core and seeds. Slice into thin 1/8 inch slices and slice these slices into dice. Mince oregano and garlic.

Heat the oil in a saute pan. When hot, add onion and garlic. Using a wooden spoon, saute onion until sweet and translucent. Add the red pepper and continue to saute until the pepper is soft. Add the corn and saute until corn begins to look cooked thorugh. Add herbs. Season the vegetables with salt & pepper.

Makes 4 servings.

Recipe by Gerri Sarnataro, Submitted by Kathryn Myers (RS Cooking Class)