One of the first things that comes to mind when I think summer is fresh corn! Corn, however, is one of the worst offenders when it comes to GMOs. In fact, a whopping 88% of the US corn crop is estimated to be genetically modified, so make sure the corn you buy at the store or your local farmers market is certified organic or Non-GMO Verified.
Non-GMO, organic corn is not only better for you, but, honestly, it tastes better too. I love the sweet pop of each kernel; I love it grilled, boiled, or raw in salads, and it's actually a good source of antioxidants, iron, and fiber. One of my favorite summertime dishes is my Corn and Tomato Summer Salad. It's easy to throw together for a picnic or a barbecue, and it's delicious. The flavors of the fresh tomatoes, corn, squash, and basil all come together wonderfully with a simple vinaigrette.
Corn and Tomato Summer Salad
Boil a pot of water for the corn. Once it’s boiling, toss in:
-2 ears of certified organic fresh corn (or certified non-GMO)
Boil the corn for 3-4 minutes, and then immediately remove them, and put them in ice water to shock them - this stops the cooking.
In a large bowl combine:
-The corn kernels (cut off the cob once it’s cooled)
-3 large certified organic tomatoes, cubed
-1 large certified organic yellow squash, cubed
-1 medium certified organic yellow onion, diced
-1 bunch of certified organic fresh basil, finely chopped
In a separate small bowl, whisk together:
Pour the vinaigrette over the salad, and toss to combine. Taste it, and adjust the seasonings accordingly. Keep it in the fridge until you’re ready to eat it – nice and cold on a hot summer day.