Corny Salad

Directions

1. 1
   Fill a tall pot with 2 to 3 inches of water.
2. 2
   Bring to a boil.
3. 3
   Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it.
4. 4
   Remove and let cool enough to handle.
5. 5
   Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
6. 6
   In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce.
7. 7
   Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn.
8. 8
   Toss the salad to combine and season with salt and pepper, to taste.