Tuesday, August 21, 2012

incredible raw corn salad.


three days ago, i discovered that you could eat corn raw. i can't quite explain how that bit of dining know-how slipped by, but i'd always assumed for whatever reason that corn had to be cooked to be digestible and/or tasty. turns out, i was (luckily!) wrong on both fronts. 

in my quest to find a refreshing summery, do-ahead side dish, the first place i looked was - obviously - heidi swanson's blog, 101 cookbooks. both her orzo super salad and summer squash pasta have become kitchen staples, and i was feeling like it was time to add another recipe to the repertoire. 

hello corn salad. 


minimalists like myself will appreciate this salad's short ingredient list and omission of any actual cooking. just shuck, chop, whisk, and toss. the dressing is sweet but slightly tangy, and the nuts and raw corn kernels deliver a crunch that is truly delightful. so far, i've eaten this salad by itself, on a chip, in a wrap, with some panfried tofu, and atop some greens. so... it's versatile. i threw in fresh chives for some herbiness, and i bet cilantro and pine nuts would be fantastic additions or substitutions as well. 


incredible raw corn salad

(almost) straight from 101 cookbooks

6 ears of corn


1 shallot, minced
1/3 cup chives, minced
1/6 cup fresh lemon juice

1/2 teaspoon sea salt

1 tablespoon brown sugar

1 1/2 tablespoons olive oil
3/4 cup toasted pepitas
(pumpkin seeds)
3/4 cup toasted sunflower seeds


shuck the corn and cut the kernels from the cobs. place the kernels in a medium serving bowl with the shallot.


make the dressing by combining the lemon juice, salt, and sugar in a small bowl. gradually add the oil and whisk mightily until the dressing comes together. taste to check that the dressing is on the sweet side and not too tangy – adjust levels of lemon juice, oil, sugar, or salt as needed.


toast your seeds in a dry pan if you’ve yet, and just before serving, add the seeds to the bowl of corn. toss once, and then add the dressing. toss again to make sure everything is well coated.


you can gobble this up immediately or put in the fridge to hang for a few hours if you’ve prepared it ahead of time.