“I saw Rachael Ray make this on one of her episodes of 30 minute meals and couldn't resist it.... It looks so good and would be wonderful with some of those fresh veggies from the garden.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill a tall pot with 2 to 3 inches of water. Bring to a boil.
  2. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it.
  3. Remove and let cool enough to handle.
  4. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
  5. In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce.
  6. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn.
  7. Toss the salad to combine and season with salt and pepper, to taste.

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