Serves 4 to 6

For generations corn has been the heart and soul of the American Midwest.  This salad is a zesty variation on a Midwestern theme. 

The Salad

The kernels from 4 ears of fresh sweet corn (or about 2 cups thawed frozen)

1 each large red, golden & green bell pepper, seeded and cut into thin julienne

1 medium sweet purple onion cut into thin rings

1 stalk of celery, chopped

1, 6-ounce can of black olives

½ cup of chopped fresh cilantro

1 pickled Jalapeño chili, (or to taste) minced

1 tablespoon capers

Cut the corn from the cob and lightly blanch.  Put into a bowl with the remaining ingredients and toss gently.  This salad is excellent served with either Fresh Lime Vinaigrette or with a more substantial dressing like Chunky & Zesty Salad Dressing.