Herb Corn Salad

I love this salad, its works hot or cold and goes with almost all proteins!

Don't forget to make corn stock with the left over cobs.

4 ears Organic Corn (roasted and shaved)

1 bu Chopped Dill

1/2 bu Chopped Cilantro

2 ea Minced Garlic

1/2 teaspoon Salt

Juice of 1 Lime

Juice of 1/2 Lemon

1 ea Dice Nectarine

1 bu Sliced Scallions

Pinch Black Pepper (personal choice)

• Roast corn in husk at 400 degrees for 45 minutes.

• Cool and shave corn off the cob (reminder save cobs for stock).

• Mix all ingredients together and serve. Taste better after marinating for 15 minutes.

• For hot salad, heat a saute pan on medium heat with a tablespoon of butter/oil and cook until heated through.

Notes:

Serve with roasted chicken, bbq ribs, steak, white fish tacos, over rice, etc.