Summer Corn and Ranch salad

There's nothing like roasting fresh cobs of peaches-and-cream corn when they come into season, but I don't like to miss the opportunity to use fresh local ingredients in some other favourite corn recipes either. This light side salad is cool and refreshing on hot days and also has the unbeatable crunch of summer vegetables right from the local farm. Best of all, it hardly takes any time to make once the corn is cooked, but it's a good idea to prepare an equally fast and simple home-made ranch dressing the night before instead of using the store-bought varieties.

Summer corn and ranch salad

2 cobs of corn, roasted or boiled and then pared from the cobs
1 large tomato, diced
1/2 green bell pepper, diced
2 large jalapeño peppers, finely diced
1 stalk celery, halved lengthwise and sliced
1 small onion, chopped
1/4 cup ranch dressing, already prepared and chilled

Combine all the vegetables in a large salad bowl. Pour in the ranch dressing and toss. Chill for 1 hour before serving.

Serves 4 as a side salad.