What better time to share this simple salad recipe then when the farmer’s markets, roadside stands, and grocery stores (if you must!), are brimming with tender ears of sweet corn. I created this recipe last year after learning from a local farmer that you can eat sweet corn raw without it ever touching a grill or a pot of boiling water. I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you!
3 ears of fresh sweet corn, husked and cut from cob
1/2 cup red onion, diced
1 small avocado, diced
1 Tablespoon olive oil
Juice of 1/2
lime
1 Tablespoon fresh basil or cilantro, chopped
1/2 teaspoon sea salt
Freshly ground pepper to taste
After husking and cutting corn from cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl. Serve immediately or allow to marinate. This salad is even better the next day!
