When fresh corn becomes abundant in late summer, we eat it every possible way. This clean, versatile salad can be a side dish, or add additional ingredients and make it a main dish (see variations). It's hearty enough to be a main dish salad on days when it's just too hot to cook!
The simple flavors and colorful veggies even satisfy picky kids. It's also great for potlucks.
1Cut kernels off of fresh, raw, corn cobs into a large bowl.
2Finely dice onion, mince parsley, and chop tomatoes - add everything to the bowl of corn kernels.
3Add 1 T olive oil, 2-3 Tablespoons fresh lemon juice, a couple of grinds of black pepper and a couple of dashes of salt. Mix gently.
4Serve immediately over a bed of fresh baby greens or spinach leaves. Corn salad (without greens) will keep well in the refrigerator for 3 days.
5Main Dish Variation: Double the olive oil, lemon juice, pepper and salt. Add one can of well rinsed garbanzo beans (chickpeas) or red or white kidney beans. Serve over greens, or on a bed of warm cooked grains, like quinoa, rice or bulgar wheat, topped with a layer of fresh spinach.
6Mexican Variation: Make this into a Mexican style side dish by replacing the parsley with 2-3 T fresh minced cilantro, and the lemon juice with lime juice. Add 1/4 teaspoon cumin powder. 1/2 C chopped red or green bell pepper is a nice addition too.
7Mexican Main Dish Variation: To the Mexican version above, add one can of well rinsed black beans. Double the amount of olive oil, lime juice, salt and pepper. Serve over greens or a bed of cooked brown rice or quinoa, garnished with chunks of ripe avocado and strips of red or green bell pepper.