Corn and Tomato Salad with Fresh Oregano

            
            15 ears of fresh corn 
            2 tablespoons salt 
            10 Italian Roma tomatoes, cored and diced 
            2 yellow peppers, diced 
            2 medium red onions, minced fine 
            2 jalapeno or Serrano chiles, stemmed, deveined, seeded if desired 
            and minced 
            2 cloves of garlic, minced or pureed 
            1/4 cup lime juice 
            1 teaspoon salt 
            1/2 teaspoon pepper 
            1/2 cup canola oil 
            2 bunches fresh oregano, washed and picked over to yield 1/4 cup 
            leaves
            Bring large pot of water to the a boil and add salt, When it returns 
            to the boil, add 5 ears of corn and cook 3 minutes. Remove from pot 
            and set aside to cool. Drop another five cobs, and repeat process 
            until all corn is cooked. When cool, cut corn from cobs with a sharp 
            knife. Combine cut corn, tomatoes, yellow peppers and red onion in a 
            large bowl. Place chiles, garlic, lime juice, salt and pepper in a 
            small bowl and whisk to combine. Drizzle in oil while whisking so as 
            to form an emulsion. Pour over vegetables and stir gently to 
            combine. Can be held in refrigerator 2 days or at room temperature 1 
            hour. Stir in oregano right before serving.
            
            Difficulty: Easy