Today I'll show you how to make a raw corn salad, and easy and delicious vegan and vegetarian all-vegetable salad. I'll also show you how to easily shuck corn off the cob without using any pyramid of bowls. Sweet corn is at its best this year, and this recipe makes good use of it.
INGREDIENTS:
Raw corn salad (serves about 4-6)
4 Large Corn, organic (farmer’s market is the best option)
1 Pint Cherry Tomatoes, Quartered
2 Jalapeno, Diced
1 Shallots, Diced
1 Bell Pepper, Diced
1 Bunch, Parsley, Basil or Cilantro, Torn
1 Lime, Juice, and Zest
3 Tablespoons, Olive Oil
1 Garlic Clove, Grated
Salt and Pepper
Cotija or Queso Fresco to garnish
DIRECTIONS:
Shuck the corn but cutting off the top and bottom of the corn in its husk. Then cut the whole piece of corn in half. Remove the husk and then stand each half of corn upright. Then slice with one long push motion with your knife pushing down and slowly cut through the corn kernels. Since it's half the height of full corn, the kernels won’t run nearly as much as the normal do. It also helps maintain some larger clusters of corn which I love. Place the shucked corn in a bowl.
Then dice the cherry tomatoes, jalapeño, pepper, shallots and grate the garlic. Tear in some cilantro, parsley or basil or all 3 if you have. Squeeze in half the lime, season with salt and pepper and a few tablespoons of olive oil. Mix and then check for seasoning. Add more salt or lime if necessary. You should be getting plenty of sweetness from the corn and tomatoes plus heat from the shallot and jalapeño so it should be quit balances. Then serve topped with the cheese and some cilantro. Works well as salsa as well.
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