Makes about 3 cups

INGREDIENTS

• 6 ripe strawberries, washed, trimmed and chopped
• 2 cups (450 g) corn kernels, fresh or frozen/thawed
• 1 tablespoon (14 g) butter
• 4 spring onions, trimmed and chopped
• 1 tablespoon (15 ml) champagne vinaigrette (commercially prepared or your own recipe)
• 1 teaspoon (5 ml) smoked sea salt

INSTRUCTIONS

1. In a cast iron pan or other heavy skillet, over medium high heat, add the smoked sea salt, then the scallions and lightly sauté until the scallions are softened.
2. Add the corn and continue to cook for 1 minute.
3. Stir in the vinaigrette and transfer the mixture to a bowl.
4. Add the butter and stir lightly.
5. Fold in fresh strawberries.