Summer Corn Salad

I was honored to be asked by a film maker friend of mine, Jill Murphy-Long,  to contribute a corn recipe for her new documentary on genetically modified corn.  Being that it’s August and the corn is high and the zucchini’s are plentiful, I put together some bright and fresh ingredients for this easy summer salad featuring NON-GMO corn.  Corn, along with wheat and soy, are the foods that I believe are the most negatively affected by genetic modification.  It’s only a hunch of mine, but since these foods have been “GMO’d,” it seems there has been an incredible increase in food allergies and Celiac disease.  Could the genetic modification of foods be the root cause?  The jury is still out, but I buy mostly organic produce and most especially NON-GMO, pesticide free, organic corn.  Eat well, be well.

 

3 tablespoons of extra virgin olive oil – divided

2 cups of fresh shucked corn that has been boiled for 3 minutes on the cob OR 1-16 ounce package of organic frozen corn

1/2 cup diced red onion

1 diced red bell pepper

1 diced zucchini

1/2 cup of chopped cilantro

zest of one lime

juice of half a lime

1/2 tsp pink Himilayan or kosher salt – divided

1/2 teaspoon of fresh ground black pepper, or more to taste

 

1. Heat 1 and a 1/2 tablespoons of olive oil in a saute pan and add the red onion.  Cook about 5 minutes until it’s moderately soft.

2. Add the red pepper and cook for 5 minutes, stirring occasionally.

3. Add the zuchinni and  1/2 the salt and pepper and saute for another 5 minutes until vegetables are just tender but still firm.

4. Place the corn in a serving bowl and add in the cooked vegetables.  Toss to combine.

5. Add in the cilantro.

6. Grate the lime zest into the serving bowl and squeeze in the juice of 1/2 the lime. Drizzle in the remaining olive oil.

 

7. Season to taste with the remaining salt and pepper.  Toss to combine and serve.