Sweet Corn Summer Salad

This bright and happy summer salad is absolutely bursting with flavor and fresh, colorful, plant-based ingredients. Though many people are surprised to find raw corn in a salad, those who try it are always delighted to discover that the kernels are “cooked” in lime juice while the salad marinates- and the product is nothing short of spectacular! It’s also incredibly versatile, and tastes amazing with basically any vegetable and herb combination. You can even substitute a different acid in place of the lime juice (for example, balsamic or apple cider vinegar, or lemon juice). The trick is to make the salad ahead of time so the vegetables marinate in the lime juice for at least an hour to let the flavors meld (though I personally think it tastes the best when refrigerated overnight).

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Take out a large mixing bowl (this will be better than a plate at catching the kernels, and you won’t have to dirty any extra dishes). Hold an ear or corn by the handle and place the flat tip inside the bowl until it’s flat against the bottom and the corn is sticking straight up. Using a large knife (a chef’s knife is perfect), slice all the way down the cob, cutting the kernels off as close to the base as you can without cutting the cob itself. Do this the entire way around the ear of corn. Repeat with the other ear of corn.

Using the dull-side of the knife, scrape down all the way around the cobs to extract as much of the sweet corn juice as possible (this will mix with the lime juice to form the “dressing.” Remove as many of the corn silks as you can before you proceed.

Add the carrots, sugar snap peas, tomatoes, radishes, onion, scallion, cilantro, and lime juice to the bowl. Mix well to make sure that everything is coated in lime juice.

Add the salt and pepper to taste, and mix well again. Transfer to an air-tight container and put into the refrigerate so that the lime juice has time to “cook” the corn- give this process at least an hour, but ideally I like to keep it in the refrigerator overnight.

Remove from the refrigerator and transfer to a serving bowl or plate. Serve and enjoy!

Sweet Corn Summer Salad with raw corn (as well as all the juice from the cob), sugar snap peas, ebony (purple) carrots, cherry tomatoes, radish, scallions, red onion, cilantro, lime juice, flaky salt, and freshly ground black pepper. The salad is served in a white oblong bowl with a blue rim, sat atop off-white gauzy fabric with off-white beaded detail. The surface is wooden and the wall behind is a blue stone.

Sweet Corn Summer Salad

Becca Gallick-Mitchell
This bright and happy summer salad is absolutely bursting with flavor and fresh, colorful ingredients. Though many people are surprised to find raw corn in a salad, those who try it are always delighted to discover that the kernels are "cooked" in lime juice while the salad marinates- and the product is nothing short of spectacular!
Prep Time 15 mins
“Cook” Time 1 hr
Total Time 1 hr 15 mins
Course Appetizer, Salad, Side Dish
Servings 6

Ingredients
  

  • 2 Ebony (purple) carrots, julienned or shredded
  • about 20-25 sugar snap peas, tips removed, then sliced into bite-sized pieces (I like them about ½ an inch in size)
  • 2 ears sweet corn husked (but keep the stem to use as a handle), and tips chopped off (to create a flat base for cutting the kernels off)
  • ½ red onion, diced
  • 12 oz cherry tomatoes, cut into quarters or eighths (or halved if you prefer larger bites of tomato)
  • 3 radishes, julienned
  • 1-2 scallions (white and green parts), thinly sliced
  • 2 Tbsp freshly squeezed lime juice
  • 1-2 Tbsp finely chopped cilantro (optional)
  • Maldon salt (flaky salt), to taste
  • freshly ground black pepper, to taste

Instructions
 

  • Take out a large mixing bowl (this will be better than a plate at catching the kernels, and you won't have to dirty any extra dishes). Hold an ear or corn by the handle and place the flat tip inside the bowl until it's flat against the bottom and the corn is sticking straight up. Using a large knife (a chef's knife is perfect), slice all the way down the cob, cutting the kernels off as close to the base as you can without cutting the cob itself. Do this the entire way around the ear of corn. Repeat with the other ear of corn.
  • Using the dull-side of the knife, scrape down all the way around the cobs to extract as much of the sweet corn juice as possible (this will mix with the lime juice to form the "dressing." Remove as many of the corn silks as you can before you proceed.
  • Add the carrots, sugar snap peas, radishes, onion, scallion, cilantro, and lime juice to the bowl. Mix well to make sure that everything is coated in lime juice.
  • Add the salt and pepper to taste, and mix well again. Transfer to an air-tight container and put into the refrigerate so that the lime juice has time to "cook" the corn- give this process at least an hour, but ideally I like to keep it in the refrigerator overnight.
  • Remove from the refrigerator and transfer to a serving bowl or plate. Serve and enjoy!
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