Colorful, crisp, and completely dairy and gluten free, this summer delight is one hell of a crowd pleaser. It’s corn season! I’m sure we are all thankful for that. The corn from the cob in this recipe is perfectly sweet and flavorful. You best make this soon before summer is over! Getcha some cobs!

HEALTH TIP: Always try to buy fruits and vegetables that are in season as a rule of thumb. Not because they taste better, but because when they aren’t in season they use a lot more chemicals and such to grow them. And, if the fruit or veggie has thin skin (i.e. strawberries, blackberries, blueberries, apples, cucumber, etc.) definitely buy it organic. Yes, it is a bit more expensive, but you are less likely to be infected with the pesticides that are put onto our food these days. Don’t blame me, it’s just the way our food industry likes to play us. And kill us slowly. Just buy organic, you will do your body a favor.

Anyway, we have owned this Treebeards Cookbook for years, occasionally making some splendid eats from it. I have even posted a couple of the recipes and tailored them to be gluten free and dairy free. Check out this amazing Treebeard’s Vegetable Soup that you might want to try when it gets a bit cooler.  What am I saying. Soup is great any time of the year. I love soup..

This dish has to sit in the fridge for 8 hours! Make sure you prepare it ahead of time. It’s worth the wait, I promise. Let’s get started:

Ingredients

• about 5 ears of corn (to yield 3 cups of cut corn)
• 1 large white or purple onion, chopped
• 1 medium zucchini, unpeeled and chopped
• 1 bunch green onions, chopped (including tops)
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/4 cup fresh minced parsley
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon sugar
• 1 teaspoon cumin
• 2 teaspoons Dijon mustard
• 1/2 teaspoon hot sauce
• 2/3 cup vegetable oil (I used grape seed oil)
• 1/3 cup vinegar

Instructions

1. Place corn in 5-quart Dutch oven and cover with water. Bring water to a boil, reduce heat and simmer 8-10 minutes or until corn is done (cut a few kernels from the ear and test for doneness). Remove from water and plunge into a sink of cold water. When cool enough to handle, cut corn from the cob.
2. Combine corn, onion, zucchini, green onion, red bell pepper, green bell pepper, green bell pepper, and parsley in large bowl. Set aside.
3. Whisk together garlic, salt, pepper, sugar, cumin, mustard, hot sauce, vegetable oil, and vinegar. Toss gently with vegetables. Refrigerate 8 hours before serving – this is the key here. The flavors really meld together.

Serves 12 to 14

Thank you for reading! Enjoy!

To have the Treebeards Recipe Book sent right to your door, click here.