Author Notes
In an effort to relish the season, we chopped up all of summer and put it in a bowl. —Meghan Zichelli
Ingredients
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1
bell pepper (we used 1/2 yellow and 1/2 red for color variety)
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1
tomato
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1
red spring onion
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1
ear of corn, shucked
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1 teaspoon
fresh lemon juice
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4 sprigs
mint, leaves removed, plus a few extra leaves for garnish
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4 sprigs
basil, leaves removed, plus a few extra leaves for garnish
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1/2 teaspoon
flaky sea salt plus more to taste
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freshly cracked black pepper
Directions
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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.
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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.
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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.
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Taste and add salt, pepper and lemon juice as needed.
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Refrigerate leftovers in an airtight container. Will keep for a couple of days.
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