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Chicago Farmers Market Recipes

Spicy Summer Corn Salad

By Xiaoyu Lu, Le Cordon Bleu College of Culinary Arts Chicago

spicy corn salad

1 ear of corn, kernels sliced off
½ Jalapeno Pepper, seeded and diced
½ Red Pepper, diced
½ Yellow Pepper, diced
Blackberries, 1 carton
1 Apricot
2 T Fresh Lavender, chopped
Salt (to taste)
Pepper (to taste)


1. To make the vinaigrette, combine equal parts juice from apricot and juice from blackberries and EVOO. Season with salt and pepper to taste.
2. Drizzle vinaigrette over salad and mix together for even coating.