2 ear fresh corn (removed from husk)
1 small zucchini (diced)
1 bell pepper (diced)
1 cup diced red onion
4 medium scallions
3 Tbsp. lemon juice
4 Tbsp. olive oil
1 cup feta cheese
3 Tbsp. fresh thyme leaves
Fresh ground pepper
1. Cook corn for 2 minutes in the microwave.
2. place corn, zucchini, pepper, red onion, scallions, and lemon zest in a medium bowl and combine.
3. Add lemon juice and olive oil.
4. Add feta cheese and thyme leaves, add ground black pepper to taste.
5. Serve on baguettes or pita chips.
Recipe credit: Cabarrus Health Alliance
What Dole has to say about the nutrients in this recipe:
“Corn provides a good source of thiamin, folate, and vitamin C. More eye-opening, a large cob of corn supplies a significant source of phytochemicals such as lutein and zeaxanthin that may support eye health — and new research suggests cooked corn has higher carotenoid content than raw!”
“The green bell pepper is a top source of luteolin — also found in other under-appreciated produce staples like celery, carrots and some herbs. The lyrically named plant chemical is attracting increased attention for potential anti-inflammatory, anti-cancer, and anti-microbial effects.”