Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Summer Corn Salad

Prep Time: 20 minutes     Cooking Time: 10 minutes     Yields: 6 people



6 ears of corn

1/2 small red onion, diced

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 small bunch cilantro, minced

Juice of 1 lemon

1 teaspoon prepared mustard

1/4 cup olive oil

Sea salt and pepper to taste



1. Boil corn in a large pot for 5-10 minutes.

2. Remove from pot and cool by running under cold water.

3. Cut kernels from the cobs and place in a large mixing bowl.

4. Dice the onion and peppers, mince the cilantro and add to the bowl with the corn.

5. In a small bowl, add mustard to lemon juice and whisk, slowly adding olive oil. Add salt and pepper and miix well.

6. Pour lemon dressing over salad and mix. Top with tomato halves and serve.

SaladsJennifer Patterson