Late Summer Corn Salad
Recipe by Michele Vieux
Summer gardens provide the freshest and tastiest ingredients for any meal, and especially this favorite in my household. Even if you don’t have your own garden, all of the veggies used in this salad are perfectly in season in the late summer and can be found in abundance at your local farmers market or grocery store.
This salad is so easy to make and really blows people’s minds when they have it for the first time – of course because of its freshness, crisp of the corn, and medley of flavors but mostly because the corn is raw. Raw! I’ve found that many people didn’t know you could eat corn raw. Well you can. And you should. Here’s how I recommend doing it.
Corn Salad Recipe
Ingredients
1 ear fresh corn on the cob
5 cherry tomatoes or one small tomato
1 tablespoon of something green, chopped (cilantro, parsley, basil or green onions)
1 tablespoon vinaigrette (I like the Bragg’s brand that is pictured above)
5 mozzarella pearls, or about 1-1 1/2 ounces of cubed cheese (optional)
Directions
Remove corn from the cob by standing it on end in a mixing bowl and sliding a sharp knife along the base of the kernels near the cob to remove them. Cut the tomatoes into bite size pieces and toss them in with the corn. Chop the green herb of your choosing. I like cilantro or basil best but any are delicious! Add this to the corn mixture along with the vinaigrette and cheese. Lightly toss with a spoon. Enjoy right away or even the next day. It keeps well in the fridge for a day or two so you can make this on your meal prep day or use the leftovers for later in the week.
Serving Size
This recipe serves 1-2 people depending on how much you love fresh, summer corn. I usually make one recipe for each person eating and there is rarely much left over.