Summer Corn & Tomato Salad

This Summer is full of transitions. Things are opening. I’m slowly making my way back into work travel. And I’m working on some big projects for early next year.

I’m excited where my life is, & where it’s going. I’ve got a lot to be grateful for, and a lot to look forward to. Things just feel good right now.

I hope to continue to be able to create new recipes as things get busy. I have so many ideas! But I also look forward to having travel to write about again.

while we all ride this transition out, and find out where things are going, let’s enjoy what’s happening right now. Like fresh corn on the cob! This is one of my favorite ways to eat it, and it’s a crowd pleaser! I hope you enjoy!

Summer Corn & Tomato Salad

Serves 3-6 as a side.

Ingredients:

• 1 Pint (about 2 C) Cherry Tomatoes, halved

• 3 Ears Corn, cooked & cut off the cob

• 1/4 Red Onion, sliced thin

• 1 Jalapeño, diced small

• 1/4 C Cilantro, chopped

• 3 Tbs Olive Oil

• Juice from 2 Limes

• 2 Cloves Garlic minced

• 1 Tsp Chipotle Powder

• Salt & Pepper

Directions:

In a large salad bowl, combine tomatoes, corn, Red Onion, and Cilantro.

TO make the dressing, combine Olive Oil, lime juice, and garlic. Add Salt & Pepper to taste.

Toss the salad until combined and serve.

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Notes:

• I’ve made this salad with raw corn as well as cooked. I grilled the corn in this recipe, but if you’ve never had fresh. raw corn, you really should try it!

• Add grilled chicken or shrimp to make this salad a meal!