Late Summer Corn Salad


Prep time: 20 minutes

Cooking time: 10 minutes

Yields: 6 people




4 ears of corn

1/2 small red onion, diced

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 bunch cilantro, minced

1 tablespoon olive oil

Juice of 1 lemon

Sea salt and pepper to taste




  • Boil corn in a large pot for 5-10 minutes.

  • Remove from pot and cool by running under cold water.

  • Cut kernels from the cobs and place in a large mixing bowl.

  • Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn.

  • Add oil, lemon juice, salt and pepper. Mix well.


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