I don't mean to be bragadocious, but here in California, it feels like spring and I just can't even tell you what a difference it's making in my life because I just want to be in the sun all day long.
Maybe this makes me a weirdo, but I am definitely a person who categorizes foods into categories by season. So, during the winter, I prepare certain foods and then in the summer,I eat completely different things. One of my rules in the summer time is minimal preparation and/or use of an oven or anything that slightly heats my tiny apartment. Thankfully, this salad fits the bill: it requires little prep, and is cold and delicious. The first time I prepared it for my boyfriend, he said he felt like he was "eating summer" which sounds like a compliment to me.
Spring-Summer Corn Salad
- one package frozen corn (I prefer Trader Joe's Roasted Corn) OR three ears of corn, kernels removed
- one zucchini, sliced thin
- one red pepper, diced
- one tablespoon dill (fresh or dried)
- olive oil
- seasoned salt
Thaw corn if necessary, and cut other vegetables. Combine in bowl. Drizzle with olive oil until all vegetables are lightly coated. Add dill and mix well. Add seasoned salt to taste. Cover well and refrigerate for at least three hours, until well chilled.
I recommend serving with other summery items, like barbecue and a mojito, and enjoying in the backyard!
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