Summertime fresh corn salad

Indulge in the flavors of summer with this enticing fresh corn salad recipe. Bursting with vibrant colors and a medley of crisp, sweet, and tangy tastes.

Ingredients:

• 2 fresh ears corn, shucked
• 1 cup fresh baby carrots
• 1/2 cup chopped bell pepper
• 1 fresh jalapeno, minced
• 1/2 cup pitted black olives, chopped
• 3/4 cup sliced scallions
• 1/2 cup chopped fresh tomato
• 1/2 cup crumbled cotija or feta cheese
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon dried oregano
• salt to taste
• black pepper to taste
• 1/8 tablespoon garlic powder
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar

Instructions:

1. Partially cook corn and carrots in boiling salted water for 4 minutes, then strain out the water.
2. Remove corn kernels from cobs and finely dice carrots.
3. Mix together all components (discard corn cobs) for the salad and chill in the refrigerator for a few hours before serving.

Summary:

• Calories: 819 kcal
• Fat: 54 g
• Protein: 22 g
• Carbs: 74 g
• Potassium: 1542 mg
• Magnesium: 147 mg