Recipe of the Month

6 ears fresh corn on the cob

1 tomato, diced

1 tbsp avocado oil

½ red onion, diced

1 jalapeno, seeded and diced

2 limes, juiced

¼ cup fresh chopped cilantro

½ cup mayo

½ tsp sea salt

½ tsp paprika

1 tsp chili powder

½ tsp cumin

½ cup feta cheese

Directions:
1. Remove corn kernels from the cobs using a sharp knife and set aside in a bowl. Heat avocado oil in a large skillet (cast iron is preferred!) over medium high heat.
2. Once hot, add corn and use a spatula to spread it out evenly. Let it cook 5 minutes without stirring. Once the bottom of the corn starts to brown/get crisp, stir and cook for an additional 5-7 minutes. Add corn to a large mixing bowl.
3. Add remaining ingredients to the bowl with the corn and stir well. Top with feta cheese (if you tolerate daily - if not, omit!) and serve. Enjoy!

(Source: Mary's Whole Life)

8 ounces of pasta, reserve ½ cup pasta cooking water

1 tablespoon extra virgin olive oil

1 large orange bell pepper sliced into thin strips

1 large red bell pepper sliced into thin strips

½ teaspoon red pepper flakes

½ teaspoon dry basil

¼ teaspoon black pepper

¼ teaspoon salt

2 ears corn kernels removed

3 cloves garlic minced

3 tablespoons unsalted butter

1 to 2 tablespoons balsamic vinegar, adjust to taste

½ cup crumbled feta

¼ cup fresh chopped basil

1. Cook the pasta in a pot of well-salted water until al dente. Reserve at least ½ cup of pasta water before draining. Set aside.

2. Heat a large skillet over medium heat. Drizzle with olive oil. Once hot, add the sliced peppers, red pepper flakes, dry basil, black pepper, and salt. Sauté until the peppers are softened and beginning to brown, about 6 to 8 minutes.

3. Add in the corn kernels and the garlic. Sauté an additional 2 to 3 minutes to brown the corn and garlic.

4. Reduce heat to medium-low. Add in the butter and whisk in ? cup reserved pasta water to form the butter sauce. Add additional pasta water to thin the sauce, as needed.

5. Stir in the cooked pasta. Remove from the heat and drizzle with 1-2 tablespoons of balsamic vinegar, feta, and fresh basil.

(Source: Cozy Peach Kitchen)