Chef Wendell: Spicy corn and tomato salad

INDIANAPOLIS (WISH) – Eating with the season has wonderful health advantages. A summer farmers market bounty can brim with vitamins and minerals needed to nourish, grow, maintain, repair and restore cells. As an added bonus, in season produce can be more affordable.Spicy corn and tomato salad 

• 1/2 zucchini, halved lengthwise and cut into 1/4 inch slices
• 1 green pepper, diced
• 1 sweet red pepper, diced
• 2 medium green onions, sliced
• 16 ounces fresh corn kernels
• 2 medium tomatoes, chopped
• 2 Tbsp. EVOO
• 2 Tbsp. minced chipotle peppers in sauce
• Juice of one lime
• Himalayan salt and black pepper to taste
• Radicchio leaves

1. Cut corn from cob into a mixing bowl. Toss with 1 Tbsp. EVOO.
2. Sauté until corn starts to caramelize or lightly brown
3. Combine zucchini, peppers, onion, warm corn, tomatoes, lime juice and chipotle peppers in a large bowl. Add salt and pepper.
4. Gently mix.
5. Cover and chill four to 24 hours, stirring from the bottom occasionally.
6. Serve on bed of radicchio leaves or chopped kale.