Summer Corn Salsa

Holding each ear of cooked corn on its end, slice down the cob to remove all the kernels from the cob. Repeat until all the corn kernels are off the cobs. You should have about 5 cups of cooked corn kernels.

In a large serving bowl, mix the corn and the finely chopped red pepper and onion. I like the size of the pieces of red pepper and onion to be about the same size as a kernel of corn. Zest both limes over the top of the vegetable mixture. In a separate small bowl, add the juice of the two limes, the olive oil, balsamic vinegar (I like the white balsamic because it doesn’t discolour the vegetables), cilantro, and sugar to taste. Mix well and pour over the corn mixture.

Toss the vegetables to coat with the dressing and serve. This salsa will keep nicely in the refrigerator for up to 3 days. Serve as a side dish on its own or use it to top grilled chicken or fish.