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cojrn saladJuly 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

corn sal plate73 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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