Corn Salad
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Everyday Food, July/August 2006
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 6 ears corn, husks and silk removed
- 3 scallions, thinly sliced crosswise (1/2 cup)
- 2 tablespoons white-wine vinegar
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Directions
- Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels.
- To bowl, add scallions, vinegar, and oil. Season generously with salt and pepper; toss to combine. Serve, or cover and refrigerate up to 1 day.
I made this as part of my cook through of the Everyday Food cookbooks. www.cookeverydayfood.com I agree with some others about adding a kick to it. As is, it's a great side dish that really shows off the sweet corn flavor.
I make a similar corn salad but I add a jalapena, red pepper, cilantro, and some lime zest. Add a can of black beans and a bit of cumin and it makes a great meatless taco salad. For a full meal- add some southwest flavored chicken breast strips.
I made this corn salad and received many compliments. Next time I make it, I will find a way to add more of a kick with spices since I think it could've used it. I like spicey food and it was a bit bland for my tastes. But easy to make and good for picnics when you wanted to prepare a side in advance.
this is really, really good! and so easy.
When the corn is fresh, sweet, and tender, it's delicious raw -- especially in a salad or relish! Try it and let us know what you think.
-Adina Steiman, Everyday Food
I eat raw corn all the time...no joke!
Raw corn?