Ingredients: 8 ears fresh corn, cooked and cooled (or frozen defrosted kernels1/4 cup)chopped parsley1/2 cup Chili Lime Aioli3 tbsp finely chopped sundried tomatoesgrated zest and juice of 1/2 lime1/2 tsp salt1/4 tsp cayenne pepper (optional)Directions: Cut kernels off the cobs (you should get about 4 cups) and place them into a large bowl. Throw in the rest of the ingredients and toss to combine. Serve immediately or place in the fridge to allow flavors to meld.This salad will keep well for 2 to 3 days in the refrigerator.Use as a side dish or with corn chips as a dip.