END OF SUMMER CORN SALAD

Let’s celebrate those amazing crops while we still have them available to us! As summer starts to come to a close, grabbing fresh corn helps us linger in the warm sunshine a bit longer. Freezing your fresh corn (once cooked and off the cobb) or purchasing frozen corn, can help create some salad sunshine any time of the year as well.

INGREDIENTS
6 ears corn, husked, steamed, (or 16 oz frozen corn, defrosted and steamed)
1–2 Tablespoons chopped jalapeño peppers, fresh or jarred
1 cup grape tomatoes, halved
1–2 Tablespoons fresh cilantro leaves, chopped (or 1 Tablespoon dried)
2 Tablespoons red wine vinegar
1 teaspoon honey
1/2 Tablespoon extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
freshly ground pepper and salt to taste
Option: 1/2 cup feta cheese, crumbled

​PREPARATION
If using fresh corn, once corn has cooled, slice carefully to remove corn from the ears and place it into a medium-sized serving bowl. Add tomatoes and cilantro. Whisk together red wine vinegar, honey, olive oil, red pepper flakes, salt, and pepper. Pour over the corn mixture and stir well. Option: top with feta cheese and fresh cilantro. Serve warm or at room temperature. Taste the summer goodness, no matter the season. Makes 5–6 half-cup servings.