July means sweet corn! Never being a corn zealot who waits anxiously for the first sweet corn to appear so I can slather it in butter and salt and wolf it down ear after ear, I still love fresh sweet corn but not on the cob! Sweet corn salad is delicious, fresh, crisp, and yes, healthy. A unique method of including zucchini in the salad makes it just a bit different. The recipe easily serves 4. Give it a try and see what a nice change of pace this salad provides from the traditional salads of summer.
4 cups fresh, cooked sweet corn kernels removed from the cob
1 large sweet, red pepper diced
1 cup of zucchini with peel – diced (Wash your zucchini and peel so you are removing about 1/4 inch of the actual zucchini with the peel.)
2 tablespoons dried parsley, or 3/4 cup chopped fresh parsley
1 cup chopped purple onion
3 tablespoons olive oil
4 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon celery salt
1/2 teaspoon black pepper
1 large clove garlic, finely diced
1/2 teaspoon hot sauce
1/4 teaspoon chili powder
Combine all ingredients thoroughly. Cover and chill prior to serving
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