2 - cobs of corn, boiled or roasted
2 - heirloom tomatoes, medium sized
¼ cup - red onion, sliced
¾ cup - bell peppers, julienne
¾ cup - cucumber, sliced
½ tbsp - honey
3 tbsp - fresh lime juice
2½ tbsp - olive oil
1/8 tsp - garlic, finely chopped
1 pinch - chili flakes
1 tsp - cilantro, chopped
Sea salt to taste
Shave the kernels off the cooked cobs of corn. Wash the tomatoes and cut into 1-inch wedges. Put the corn and tomatoes in a bowl with red onions, peppers and cucumbers.
In another bowl, whisk together honey and lime juice until the honey dissolves. Add olive oil, garlic, chili flakes, cilantro and salt and whisk until blended. Pour the vinaigrette over the salad and let sit for 20 minutes before serving.