Labor Day Weekend and Kimmy’s Corn Salad

We had a great Labor Day weekend, despite some occasional rain that passed through. BBQ’s can be difficult to navigate when avoiding gluten, dairy, and eggs (also nuts and stone fruits too) but we did great! It helped that my sister was the hostess so she was awesome about providing snacks and meals that everyone could enjoy!
Some great food moments:
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Eating Watermelon!
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Eating Trader Joe’s Corn Chips and Salsa!
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Prepping our delish Veggie Kabobs! These are green peppers, red onions, eggplant, zucchini and cherry tomatoes! So summery and delish!
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My husband Richard is prepping the fresh Jersey corn for Kimmy’s Corn Salad. She got the idea for the corn salad from Barefoot Contessa Ina Garten.

Ingredients for Corn Salad:
2 Tbsp Extra Virgin Olive Oil, plus 2 Tbsp more for sauteing.
5 Cooked ears of corn, kernels removed
1/2 C diced red onion
1 Small Organic* Orange pepper, diced
Salt, pepper, and crushed basil flakes, to taste.

Boil corn on the cob for approximately 8 minutes, and cut off kernels once slightly cooled. Lightly saute red onions for approximately 8 minutes, until slightly translucent. Combine all ingredients and serve right away.

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* I always recommend using organic peppers because conventional peppers are heavily sprayed with pesticides. For all produce, organic and local is always best.

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