Doc’s Spicy Corn Salad


5 ears of corn, shucked

½ cup small-diced red onion

3 tablespoons good olive oil

1 quart of cherry tomatoes

1 teaspoon Doc’s Salt-Free Hot Sauce

1 can

Pepper to taste

1 sprig parsley


  1. Strip the raw corn from the ears. You can use a fancy corn stripper or just run a chef’s knife down the side of each ear.
  2. Chop the red onion into a small dice
  3. Slice or quarter the cherry tomatoes according to preference
  4. Toss the vegetables in a bowl along with the olive oil, cherry tomatoes, Doc’s Salt-Free Hot Sauce, and pepper. Mix it up add the sprig of parsley
  5. Enjoy!

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