• Corn kernels from 2 ears of corn or 2 ½ cups frozen corn kernels steamed and drained
• 2 small to medium fresh zucchini, chopped
• 1 small red pepper, finely chopped
• ½ of one jalapeño, minced
• ½ cup cilantro, chopped (you can use Italian flat leaf parsley in place of cilantro)
• 1/2 red onion, finely chopped
• 1 bunch spinach, chopped
• ¼ cup of extra virgin olive oil
• 1 clove garlic, minced
• freshly squeezed juice from 2 lemons
• sea salt and freshly ground black pepper to taste
• ¾ cup pearl bocconcini cheese (these are the smallest bocconcini)

In a skillet, place 1 tablespoon of the extra virgin olive oil and heat. Add the chopped zucchini and stir-fry for about 7 minutes, stirring often. Remove from heat and set aside. In a large glass bowl, mix the corn, red pepper, jalapeno, cilantro, onion and spinach. In a small bowl, whisk together olive oil, garlic, salt, pepper and lemon juice. Pour over salad and top with the bocconcini cheese. Makes 4 servings.