* Whisk together 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon bottled minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon hot sauce in a small bowl. Toast 1 cup fresh corn in dry skillet 2 minutes or until golden, stirring frequently. Toss corn with 1 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, 1/2 cup diced red onion, and 1 teaspoon fresh oregano in a medium bowl. Stir in juice mixture. Let stand 15 minutes. Toss gently before serving.
Make-Ahead Breakfast Casserole Menu
Chicken Tostada Meal
10-Minute Appetizer Menu
Walnut and Rosemary Oven-Fried Chicken
