I have been away for a couple weeks over the past month and now I am back. This recipe with its corn is super delicious as well as nutritious! Corn has a fair amount of vitamin B1 (thiamine), folate, dietary fiber, vitamin C and phosphorus. Just like many other vegetables and fruits, corn has a ton of antioxidant benefits. The fiber in the corn helps with the digestive benefits as well as helping regulate blood sugar. Hopefully you just like this recipe and don't need to worry about a lot of this stuff! Enjoy!
4 ears of corn, shucked and cooked, microwave or grilled (Bell Organics)
2 fresh tomatoes, chopped (Jacobs Cove)
1 cucumber, peeled, seeded and chopped (Bell Organic)
1 green onion, chopped (our garden)
1 red or green sweet pepper, seeded and chopped (Bell Organic)
1 jalapeno pepper, seeded and chopped (our garden)
1/4 cup fresh cilantro (our garden)
2 Tbsp. Slide Ridge Honey Vinegar (or white wine vinegar)
1 1/2 Tbsp. extra virgin olive oil
- To grill corn, brush corn with olive oil and grill over medium-high heat, turning often, until lightly browned. If using microwave, wrap corn in wet, clean dishtowel and microwave on high, 2 cobs at a time, for 2 and 1/2 minutes. When cool, cut corn from the cobs.
- Toss the corn with the cucumber, tomatoes, green onions, peppers and cilantro. Add vinegar and olive oil and toss well. Season with salt and pepper and place in refrigerator to marinate for at least 2 hours.
- Serve at room temperature
Options: add a little habanero olive oil (from Cali’s) to spice it up. We did and the man of the house loved it!