Have you ever tried raw corn? I hope I’m not the only one who didn’t know how refreshingly delicious this was.
About five years ago, Harper and I saw a partial episode of How To Boil Water. We weren’t fans of the show, and most likely, we had been watching something else on Food Network that Saturday morning and just hadn’t changed the channel when it ended. But lucky for us, Tyler and his sidekick were prepping for a fresh corn salad. We were intrigued–neither of us had ever eaten raw corn.
We happened to be getting ready for a family poolside get-together (which always involves mass quantities of food–especially meat), and Harper wanted to give the corn salad a try. We did, and it was a big hit. It has become one of our favorite summer recipes.
Whether you’re growing your own veggies, fruit, and herbs or buying them, this salad will not disappoint.
We have tons of tomatoes right now, so I’m taking full advantage of the abundance. I have several tomato-heavy recipes that are perfect for this time of year, and this is one of them. (I will post the others soon, too.)
The little fresh mozzarella balls were another new ingredient for us. If you can’t find them, you can buy any fresh mozzarella and cut it into pea-size cubes.
Like most of my favorite recipes, this one doesn’t depend on precise measurements. If you change the amounts or play with the ingredient list, it will probably be just as tasty (if not more).
The good thing about the recipe as-is, is that it is simple, delicious, and easy. What more can I ask for? Oh, and it doesn’t require any cooking!
Here is our adaptation of the recipe. You can still find the original on the Food Network Site.
-Several tablespoons red wine vinegar and/or balsamic vinegar (I use both or whichever one sounds better that day.)
-Salt (we use freshly ground sea salt)
-Freshly ground black pepper
-Extra-virgin olive oil (around 1/4 cup or less)
-6 ears fresh corn, husked (about 4 cups corn kernels)
-2 cups small tomatoes, halved or quartered
-3/4 bunch scallions (white and green), thinly sliced
-8 ounces fresh mozzarella, cut into small cubes
-1 1/2 cups fresh basil leaves (If you have any of the purple basil or other varieties, use some of each!)
Whisk the vinegar, salt, and pepper, and oil to make a smooth dressing.
Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours in the refrigerator. Before serving tear the basil over the salad and stir.
Let me know if you try it or if you have any other raw corn recipes!
Camera: Nikon D300
Lighting: Natural light coming from the window above our kitchen sink.
Lens: 85 mm
1/100 sec & 1/160 sec
Lens: Zoom (28-105) at 60mm