Crunchy Summer Salad with Corn

Grill the corn over a barbecue or a gas stove until slightly charred. This enhances its sweetness and gives it a smoky flavor. You could alternatively use boiled corn which results in a softer texture.

Cut the kernels off the cob and place it in a large bowl. Let it cool.

Add the finely diced bell pepper, red onions and celery to the bowl of corn without crushing them. It's crucial to dice the vegetables finely to avoid large chunks that could overpower the delicate corn.

In a separate small bowl, prepare the dressing. Whisk together extra virgin olive oil, lemon juice, salt, pepper and chili flakes. Extra virgin olive oil creates a smoother and richer flavor, but you're free to use any oil you prefer.

Drizzle the dressing over the salad and gently toss until everything is well coated.

Sprinkle fresh parsley and mint over the salad, give it a final mix and serve immediately. Fresh herbs add that final touch of freshness to the salad, but remember to add them last to maintain their vibrant color and aroma.