In an effort to relish the season, we chopped up all of summer and put it in a bowl. —Meghan Zichelli
bell pepper (we used 1/2 yellow and 1/2 red for color variety)
red spring onion
ear of corn, shucked
fresh lemon juice
mint, leaves removed, plus a few extra leaves for garnish
basil, leaves removed, plus a few extra leaves for garnish
flaky sea salt plus more to taste
freshly cracked black pepper
In This Recipe
Bring a wide saucepan of water to a boil and add the ear of corn for 1 minute. Remove the corn, run it under cool water and slice the kernels off the cob.* Transfer to a medium size bowl.
While waiting for the water to boil, dice your pepper, tomato and onion and put them all (including tomato juices) in the bowl with the corn. Stir in a pinch of salt to get the vegetable juices flowing.
Add the lemon juice, salt and about 5 cracks of pepper. Roughly chop your herbs to get 1/4 cup combined and add to the mix.
Taste and add salt, pepper and lemon juice as needed.
Refrigerate leftovers in an airtight container. Will keep for a couple of days.