• 3 cups Sweet Corn Kernels
  • 1/2 cup Heirloom or Vine Tomatoes diced small
  • 1/3 cup Sweet Bell Peppers diced small
  • 1/3 cup Summer Squash diced small
  • 1/4 cup Cucumber diced small
  • 1/3 cup (or to taste) Fresh Basil chopped fine
  • 1 Tablespoon Sugar
  • 1/2 tablespoon Onion Powder
  • 1/2 tablespoon Garlic Powder
  • 1 1/2 tablespoon Fresh Lemon Juice
  • Olive Oil (drizzle until salad is well coated)
  • Salt and Pepper to taste
For Raw: Toss all ingredients and serve. 🙂
For Cooked: Saute corn, onions (1/3 cup), peppers, squash, and 3 cloves of minced garlic in olive oil until onions are transparent. Season towards the end of the cooking process to maintain flavors. Garnish with chopped parsley and small julienne onions.
Recipe courtesy of
Chef Thyme Randle