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 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.