Several years ago, a friend introduced us to a recipe for a corn salad that I’ve been making ever since. It’s great to take along to summertime potlucks. Stir together these ingredients:

• a couple of bags of frozen corn
• 1 red bell pepper, chopped
• 1 large sweet onion, chopped
• 1 jalapeño pepper, chopped finely
• several cloves of garlic, chopped finely
• as much cilantro as you want, chopped coarsely if desired
• salt, pepper, and lemon juice to taste

It refrigerates well (for a couple of days, at least), but saving’s usually not an issue, as it goes quickly. There’s a freshness to this salad that’s hard to beat on a hot day. It’s also nice for mixing in with a regular green salad if you’re short on other veggies to add.

This corn salad is easy on the eyes too.