CORNUCOPIA: Crisp Corn Salad

You just cannot beat getting a DOZEN ears of corn, picked just a few hours prior, for four bucks!

Another simple summer corn recipe, this time using RAW corn. If you’ve never tried it, do! I promise you’ll love it. (The other items in the photo are some sopes with tilapia and tomatillo salsa, and calabacitas, a.k.a. zucchini, Mexican-style.)

CRISP CORN SALAD

juice and zest of 2 limes
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon chipotle chile powder
4 ears corn
1 red bell pepper, diced
3 scallions, finely chopped
1/2 cup chopped cilantro

Whisk together lime juice and zest, honey, salt and Cut kernels off corn with a large sturdy knife and toss the raw kernels with the red peppers, scallions, and cilantro. Add the  liquid to the corn mixture and toss together thoroughly. Chill until serving time.

–posted by Anne

juice and zest of 4 limes
¼ cup honey
2 teaspoons salt
½ teaspoon chipotle chile powder

Comments

  1. Donna says

    Amen.

    I am so happy to have discovered raw corn – it is delicious, and the texture is so crispy – a very refreshing dish!

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