This is the perfect end of summer salad! Fresh local corn and peppers are still in season. Cilantro is still popping up in my herb garden. And I always start to crave root vegetables more when the weather starts to cool.

Ingredients:

2 large ears of corn

Coconut oil

Juice and zest of one lime

1/2 fresh chili pepper (Serrano or Jalapeno)

1 teaspoon honey

1/2 teaspoon sea salt

1/2 teaspoon cumin

1 tablespoon olive oil

3 carrots sliced into into thin rounds

4 medium spring onions, sliced into thin rounds

1 small bunch cilantro, chopped

Instructions:

Preheat oven to 400.

Brush corn with melted oil and grill until the corn is tender and slightly charred, 7-10 minutes. Let cool slightly. Slice the kernels off the corn and put them in a large bowl.

Roast carrots for 7 minutes, until cooked with a bit of crunch.

In a small bowl, whisk together the lime zest and juice, minced chili, honey, salt, cumin and olive oil.

Add carrots, spring onions and cilantro to the bowl with the corn. Pour the dressing over, toss to combine, and let the flavors soak in for at least 10 minutes. Enjoy!