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Summer Harvest Corn Salad

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  • 5 ears of white sweet corn, shucked
  • 1 large red bell pepper
  • ½ cup scallions, white and green parts chopped
  • ½ cup fresh cilantro, chopped (or parsley, if you prefer)
  • ½ cup feta cheese, crumbled
  • 1 lime, juiced
  • Salt & pepper, to taste
  • Cayenne pepper, or Tabasco (optional)

Cooking Instructions

  • On the stovetop, boil a large pot of water. When it comes to a boil, submerge the corn, allowing to cook just 4 minutes. Remove and immediately place under cold water to stop the cooking process.
  • When cool enough to handle, place cobs one at a time in a large bowl and carefully cut away the kernels from the cob with a knife. (Make sure to cut away from you, toward the bottom of the bowl.)
  • Loosely crumble the corn with your fingers to separate the kernels.
  • Add the bell pepper, scallions, cilantro and feta to the bowl. Mix to combine.
  • Juice the lime over the mixture and add salt and pepper, to taste. If you like a bit of heat, you can add a dash of cayenne pepper or Tabasco, if you like!
  • Mix well and chill for a bit.