Here’s a great warm weather recipe that’s easy to make and chock full of delicious seasonal veggies!
Hot and Sweet Corn Salad – serves 4
- 6 ears fresh corn, husked
- 3 assorted peppers – red, green and orange
- 1 zucchini
- 1/2 jalapeño pepper (if desired)
- 1 bunch of scallions
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- sea salt and black pepper to taste
Bring a large pot of water to a boil. Add the husked ears of corn to the water and cover with a lid. When the water has returned to a full boil after 3-4 minutes, remove the corn. It should be fully cooked. Allow the corn to cool. Finely chop the vegetables and when corn has cooled, cut the kernels from the cob and add to the veggies. Combine the olive oil, vinegar, salt, pepper and garlic and drizzle over the veggie mix.
Note: you can add more of less of the jalapeño pepper depending on how hot you like it