Ingredients: 6 large ears fresh corn or about 3 cups kernels 1½ cups diced sweet onion 3/4 cup finely chopped flat-leaf parsley 3 tablespoons fresh or bottled lime juice 2 tablespoons extra-virgin olive oil 1/4 teaspoon salt

Directions:

Cook the corn (fresh, frozen or canned, until steaming and just tender. If using fresh corn, slice the kernels from the corn using a sharp knife.

Combine the corn kernels, onion, parsley, lime juice, oil and salt in a medium bowl. Serve at room temperature or cold.

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