Serving Size: 4
6 ears corn
1 red bell pepper
1 jalapeno, ribs and seeds removed (optional)
1/4 teaspoon coriander, ground
1/2 cup lemon veinaigrette (recipe below)
1/4 cup lemon juice (2 lemons)
1/4 cup white wine vinegar
1 cup olive oil
2 teaspoons sugar
1 teaspoon salt
Shuck the corn and carefully cut off the kernels.
Finely dice bell pepper, so that the pieces are approximately the same size as the corn kernels.
Mix corn, bell peppers and jalapenos, if using.
To make the dressing: Mix together lemon juice, vinegar, sugar and salt. Add oil and shake or whisk thoroughly. If you have any leftover, it can be refrigerated for up to 2 weeks in an airtight container.
Mix salad with dressing and season with salt and pepper, to taste.