raw corn or silver corn if you can get it, about 2-3 cups
black beans drained
red onion and scallion
cherry tomatoes halved or if you can get the tiny grape tomatoes leave them whole
basil, cilantro, and mint
serrano chili chopped fine
dressing of half olive oil, vegetable oil, and fresh lemon juice.
1/3 lemon to 1/3 cup mixed oils
salt and black pepper
dressing goes on last. toss and serve or leave room temperature.
re: chef chicklet
I posted something about this before, but now I have actual quantities! This was SO good, I could eat the whole recipe myself (well, I practically did...)
Raw corn from 3 ears
1 cup chopped super ripe tomatoes
1/2 c. chopped red onion
1 T. lemon juice
1 T. olive oil
Of course, the success of this depends wholly on the quality and freshness of your corn and tomatoes. You could add basil, but I love it just like this.
I used just-picked cherry tomatoes from my garden, pictured here. http://www.whatwouldcathyeat.com/2010...
These all sound good and are giving me good ideas too. I make a lemony couscous salad with lemon juice, lemon zest, olive oil, chives, garbanzo or black beans and whatever vegies look good but almost always raw corn. Sometimes grape tomatoes, cucumber, black olives. . . .
Thank you everyone. I made the salad yesterday. I was a chopping fiend so it ended up being more than just a corn salad...more of a kitchen sink chopped salad. I diced up:
red, yellow, orange peppers
onion-ultra thin slivers
cherry tomatoes, halved
pepper, oil/balsamic vinegar
Thanks again to everyone!
here's one we've been using in my cooking classes to rave reviews. a student last night told me she's made it three times this week. sooo simple, and so good!
Raw Corn Salad
2 cups corn kernels (from about 4 ears of corn)
1 Persian cucumber, quartered and sliced
¼ red onion, chopped
½ cup halved cherry tomatoes
3 tablespoons rice vinegar
2 tablespoons olive oil
salt and pepper
Toss all ingredients together. Season to taste with salt and pepper, and let sit at least 20 minutes to allow flavors to meld.
I generally start with a can of rinsed black beans, two ears of corn and go from there. Avocado, tomato, cumin and cilantro work well. Add some lime juice and your favorite hot sauce. Or mix in your favorite salsa instead. It is so easy to vary this and it always disappears fast!
I don't catch much TV ...a friend made something similar in the '90's and I've been making various riffs on the recipe ever since. Easy and always goes fast at a get-together. I work a lot of weekends, so it is a quick item to whip up when a cook out is happening on my "week night".
I've been eating cold rice and corn salads lately as a side dish.
Mix 2 cups of cooked rice (white or brown) in a bowl with the kernels on 1-2 ears of corn
Add a few tablespoons of olive oil, a hefty pinch of salt and some pepper
Mix with a spoon or with your hands and drizzle in some lemon juice or vinegar (whatever kind you have around)
Also, toss just some plain raw corn kernels with the best olive oil you can find and a pinch of salt
Grate some firm Pecorino or Parmesan over the top and enjoy. So simple but so good!
If you have other ideas, I'd love to hear them! I have lots of corn around!
I make a similar salad with corn, sweet onion, cherry tomatoes. The dressing is:
1/4 c olive oil
2 Tbsp chopped basil
1 tsp honey
2 Tbsp rice wine vinegar
salt and pepper to taste
I throw the dressing ingredients in the blender
I think this dressing complements the sweetness of the salad