Lawn-Clean corn Salad
This clean corn salad recipe features uncooked sweet corn, sparkling herbs, cucumber, radishes, jalapeño, tomato, and more! It’s the appropriate summertime salad. The recipe yields 4 to 6 salads.
components
3 cups raw corn kernels (from about 4 cobs)
1 medium tomato, chopped (approximately ½ cup)
¾ cup chopped green onion
1 cup quartered and thinly sliced cucumber (ideally english cucumber)
½ cup chopped clean leafy herbs (select from basil, dill, mint, parsley, and/or cilantro)
½ cup chopped radishes
1 medium jalapeño, very thinly sliced (pass over if touchy to spice)
¼ cup more virgin olive oil
1 tablespoon pink wine vinegar or white wine vinegar, to taste
2 medium cloves garlic, pressed or minced
½ teaspoon first-rate sea salt, to taste
Freshly ground black pepper, to flavor
⅓ cup crumbled feta cheese or 1 ripe avocado, diced
Instructions
In a huge serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don’t skimp on the herbs!), radishes, and jalapeño.
In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
Add most of the feta or avocado (reserve a few for garnish) and lightly toss. taste, and upload more vinegar for more tang (I normally add some other full tablespoon) or salt for more overall taste. Garnish with the last feta or avocado.
Serve promptly, or kick back for later. This salad keeps nicely for three to four days in the refrigerator, covered.
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