Yields 4-6 servings.
4 cups raw corn kernels, scraped off fresh cobs
2 ½ cups cooked whole hominy (or one 20-ounce can, drained and rinsed)
2 cups quartered grape tomatoes
¼ cup minced, seeded, and deveined jalapeños
¼ cup minced flat-leaf parsley (leaves and tender stems)
Grated zest of 1 lemon
¼ cup lemon juice
¼ cup red wine vinegar
⅓ cup extra-virgin olive oil
2 large garlic cloves, minced
Salt and freshly ground black pepper, to taste
In a large bowl, combine the corn, hominy, tomatoes, jalapeños, and parsley.
In a medium bowl, whisk together the lemon zest, lemon juice, vinegar, oil, and garlic until well combined. Season with salt and pepper. Pour the dressing over the corn mixture and toss to coat.
Let it sit at room temperature for 30 minutes (or refrigerate for up to 8 hours) before serving. Serve chilled or at room temperature.
In busy workshops and bright stores, our state’s toymakers and purveyors keep wonder alive. Dolls, trains, and games remind us: The joy of play never grows old.
Whether it’s secret Santa or the company cookie swap, sweet gatherings get everyone into the Christmas spirit.
Among dazzling lanterns, silk creatures, and twinkling lights at the North Carolina Chinese Lantern Festival, one little boy leads his parents straight to the heart of the holidays.
Sparkling streets, local traditions, and the cozy charm of a city wrapped in holiday wonder — Asheville offers merriment for every age of visitor.
