RECIPE: Summer Corn Salad

Summer is not quite over and and neither is your quest for healthy eating and living!

This recipe has way more steps than I usually like, but I still think it’s still fairly simple:

Buy some corn* (~4 ears), 1 zucchini, 1 onion (red or white), 1 garlic clove and 1 carton cherry tomatoes at your local farmer’s Market, you’ll also need salt, pepper, olive oil, feta cheese or goat cheese and vinaigrette dressing (I loved using Girard’s Light Champagne dressing, but it does contain preservatives, so now I’m using my homemade dressing, but use your favorite vinaigrette)

INGREDIENTS:

4 ears corn

1 large zucchini

1 red or sweet onion

1 small garlic clove

3 oz goat cheese or feta

2 cups halved cherry tomatoes or chopped tomatoes

3 Tbsp Olive Oil

sea salt and pepper to taste

INSTRUCTIONS:

1. Remove corn husks, wrap in tin foil, place ears on a Baking sheet;
2. Bake corn on 350º for ~ 20 minutes, until kernels are soft
3. While baking corn, wash and chop tomatoes in half
4. cut 1 zucchini in half long ways and then slice small discs (so that they become semi-circles)
5. chop 1/2 of onion
6. Sauté zucchini and onion with olive oil and salt/pepper and dash of chopped garlic
7. Cut corn off cob into large bowl
8. Add halved cherry tomatoes (or chopped tomatoes)
9. Add feta or goat cheese (~ 1/2 cup, but you decide how much cheese you need, some of us need more than others)
10. Add ~1/4 cup your favorite dressing

salt and pepper to taste

All above are approximations; tweak to your taste

*You could always sub canned corn (organic corn and BPA free cans, of course) But it just wont taste as good.