Cold corn salsa
Slice kernels off a few cobs. In separate pots, blanch the kernels and some diced red pepper (boil in salted water for about 2 minutes, then plunge into an ice bath). Once they’ve cooled, combine, keeping a 3-to-1 corn-to-pepper ratio. Add oregano, parsley, and chives. Toss in chopped, toasted almonds. Chill. Add a vinaigrette. Serve with chips.
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