There are, I think, three essential ingredients to this salad – corn, which you can grill or even prepare by toasting frozen kernels on the stovetop, onions, and cumin. The rest is a medley of whatever fresh vegetables you might have on hand. In this case I had zucchini and a serrano chile pepper from my garden and a big red bell pepper. I tossed in some cotija cheese for good measure. Although this is a grilled corn salad the other vegetables benefit from some searing heat as well. A simple seasoning of cumin, salt, pepper, olive oil and vinegar or lime juice pulls everything together. I made this for my parents today and my father insisted that “this one needs to go on the site” while polishing it off. Enjoy.

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