One summer we were having a family BBQ and I had a lot of extra local Jersey corn on the cob, tomatoes and peppers & thought it would make an interesting salad. This recipe was actually inspired by an Israeli salad of chopped tomatoes and cucumbers.This corn salad is so colorful, easy to make and very refreshing. —Joy Betesh
Cook the corn either in boiling water for 2-3 minutes or you can microwave for 2-3 minutes. Slice the corn off the cob and place the kernels in a large mixing bowl. Add all the chopped vegetables, including the cilantro and parsley.
In a small mixing bowl or food processor mix the lime zest, lime juice, olive oil, cumin and salt. Pour the dressing over the chopped vegetables and refrigerate till ready to serve.