Corny Salad

Ingredients

• 6 ears fresh corn
• 2 limes
• 2 tablespoons hot sauce
• 1/4 cup extra-virgin olive oil
• 4 (8 ounce) bags baby spinach, 4 generous handfuls chopped
• 1 small red onion, chopped
• 1 red bell pepper, seeded and chopped
• salt & freshly ground black pepper

Directions

1. 1

   Fill a tall pot with 2 to 3 inches of water. Bring to a boil.

2. 2

   Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it.

3. 3

   Remove and let cool enough to handle.

4. 4

   Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.

5. 5

   In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce.

6. 6

   Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn.

7. 7

   Toss the salad to combine and season with salt and pepper, to taste.