Sweet corn and a mix of veggies smothered in cilantro, onion, garlic, lemon and lime is all you need to make this simple corn salad. It’s the perfect summertime recipe, quick and easy with tons of vegetables and herbs from the garden and farmers’ market. The corn and cherry tomatoes add a slight sweetness and the texture of all the veggies mixed together is a nice change from my garden salads.
This recipe comes in handy every morning when I go to pack my lunch. It’s nice to have something that doesn’t need to be warmed up or prepared the day of. This salad actually tastes better in the following days because it marinades in all the juices…yummy! This is also a very alkalizing recipe, so if you eat a lot of acidic foods than this is a good way to balance your meals. Every one of these ingredients is packed with so many benefits it’s insane!
With all these busy summer days I needed to whip up something new and quick, and also something that was loaded with nutrients. If you’re anything like me you probably eat a lot of salads with greens, veggies and more greens but sometimes I forget about the world of simple veggie salads. That’s why I had to share my simple summer corn salad recipe, this is such an easy recipe it only takes about 10 minutes and is very satisfying to say the least!
This summer has been my busiest summer yet between a full-time job, a part-time-job and keeping up with my own business I barely have anytime to make fancy raw food recipes…gasp! So this summer has been all about making the cheap and easy recipes that taste amazing but also make you feel amazing. Besides this simple corn salad recipe is my other favorite simple healthy recipe, Pak Dong, which is a Thai pickled cabbage loaded with probiotics. Both the corn salad and pak dong are amazing over a bed of rice and can be a complete meal by themselves.
Corn Salad Meal Ideas
My favorite recipe to use this corn salad on is Vegan Burritos with Raw Vegan Taco Meat. This corn salad is also delicious with crackers or chips wether they’re raw or not. If you’re not completely vegan or vegetarian I would suggest mixing this recipe in with rice and locally raised chicken for a complete meal.
- 4 ears corn
- 1 cup cherry tomatoes
- 1 cup cilantro
- 1/2 large cucumber
- 1/2 bell pepper
- 1/2 medium shallot
- 1 lemon
- 1 lime
- 4 cloves garlic
- 1/2 medium serrano or jalapeño pepper
- a pinch of salt
- Hold the corn upright in a mixing bowl, cut the corn kernels off the cob in a downward motion.
- Cube the cucumbers, halve the tomatoes, mince the garlic, shallot, cilantro and peppers, throw it all in the mixing bowl.
- Juice the lemon and lime.
- Mix everything together well and Enjoy!
- You can refrigerate this dish for up to a week. You will end up with a lot of juice, I just drink it, but you could also use this juice as a marinade or pour it over rice.