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July 27, 2009

Better Bites: Corn Salad

Better Bites: Corn Salad

One of Lex's all time favorite foods is corn on the cob, so I often have a few ears hanging around in the fridge. This time of year corn is so fabulous because it's fresh, so sweet and not to mention cheap! The going rate around here is about 6 ears for a dollar. Now that's what I call sweet! ;oP

The traditional ways of cooked corn on the cob are great. You can grill the ears, boil them, roast them, etc. But as with many things I get bored with eating the same thing the same way over and over and over. The kernels of the corn actually make a great base for salads! Throw in some other vegetables and you've got the perfect, healthy meal in no time!


What You'll Need:
2-3 ears of corn, cooked, cooled and kernels removed from the cob
1 bell pepper, chopped
1/2 a red onion, chopped
1 green tomato, chopped
1 carrot, cut into small bits
1 cucumber, cut into chunks
2 sprigs of thyme, stripped from the stem
2 sprigs of rosemary, stripped from the stem and chopped
The juice of 1 lime
1/4 cup of extra virgin olive oil
A pinch of sea salt
Freshly ground black pepper
1/3 cup of parsley, chopped

First you want to strip the corn kernals off of the cob. You can do this several ways. They have handy dandy corn strippers that do the trick (though I don't have one of those) or you can use a serrated knife. Whenever I strip corn off the cob it reminds me of my grandfather who always ate it that way.


Dump the corn kernels into a glass bowl along with the other vegetables and toss to mix. Sprinkle the top of the vegetable mixture with thyme, rosemary and parsley and toss again. Add a pinch of sea salt and some freshly ground pepper to taste. Next squeeze the juice of one lime over the top of the mixture, along with the olive oil and toss to coat.

Better Bites: Corn Salad: Ready to Serve

Serve immediately or store in the fridge until ready to use.

Notes: The flavors of this salad become better with time as they meld. You can keep it stored in an airtight container in your fridge for several days.

Posted by Dianne at July 27, 2009 9:53 AM

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Yum, I was just thinking of how grilled corn leftovers would make a wonderful salad, and you made this wonderful combination!

Posted by: Chef E at July 27, 2009 10:08 AM

Grilled corn would be great with this! Really missing having a grill this summer!

Posted by: Dianne at July 27, 2009 1:26 PM

raw corn would also work and how about adding some cooked pink beans to the mix for a protein packed salad

Posted by: Ruth at July 27, 2009 4:24 PM

Sounds good to me!

Posted by: Dianne at July 27, 2009 7:17 PM

Yum, that looks really good. Love the idea of a corn salad. I'll have to get extra earns at the farmers market tomorrow. Thanks for sharing this on Friday Foodie Fix.

Posted by: Diane-thewholegang at August 21, 2009 2:59 PM

I need to pick up some corn myself! Somehow I missed that today while I was out.

Posted by: Dianne at August 21, 2009 6:48 PM

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