Corny Salad

1. 1

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

2. 2

   Bring to a boil.

3. 3

   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.

4. 4

   Remove and let cool enough to handle.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

No additional tips available.