Greenmarket Recipe: Raw Corn Salad

Fresh Sweet Corn

To select a fresh ear of sweet corn, feel for the bumps of the kernels under the husk. Kernels should be firm and closely knit together. A moist green husk also indicates freshness. Recently picked corn is the sweetest and tastiest. Whenever possible, corn should be cooked and eaten the same day it is picked, and very fresh corn can be eaten raw directly off the cob.

Raw Corn and Cucumber Salad

4 ears fresh raw corn

1 cucumber, finely diced

2 T cilantro, chopped (parsley may be substituted for haters of cilantro)

3 T red onion, finely minced

½ t red pepper flakes

1 lime

drizzle of extra-virgin olive oil

salt to taste

1. Cut raw corn from cob by slicing vertically down the length of the cob.

2. Combine corn, diced cucumber, onion, red pepper flakes, and a squeeze of lime juice.

3. Drizzle olive oil over corn mixture and add salt to taste. Stir. Refrigerate for at least fifteen minutes to allow flavors to combine. Serves four.

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