Chili Lime Corn Salad

 Ingredients:

8 ears fresh corn, cooked and cooled

¼ cup chopped parsley

3 tbsp finely chopped sundried tomatoes (I have used fresh tomato)

2 tbsp extra-virgin olive oil

grated zest and juice of ½ lime

½ tsp chili powder

½ tsp salt (suggestion: Himalayan salt)

¼ tsp cayenne pepper

⅛ tsp ground cumin

Instructions:

1. Cut kernels off the cobs (about 4 cups) and place them into a large bowl.

2. Throw in the rest of the ingredients and toss to combine.

3. Serve immediately or place in the fridge for about an hour to allow flavors to meld.

4. This salad will keep well for 2 to 3 days in the refrigerator.

This recipe serves 8 people. I usually halve the recipe or even just make it with 2 ears of corn for two people.