This corn salad makes a refreshing and delicious summertime dish. It is simple to put together with ingredients fresh from your local CSA.
Serve as a side dish or appetizer to you favorite meals or use as a topping for tacos, burritos, or quesadillas! This salad is bright and colorful and will add a pop of color to
your table!
YIELD: ~ 5 CUPS PREP TIME: 20 MINUTES TOTAL TIME: 20 MINUTES
INGREDIENTS
3 cups raw corn kernels (about 4 cobs
of shucked corn)
1 cup red onion, finely diced
1/2 cup fresh cilantro, finely diced
1 medium jalapeño, finely diced
1 cup tomatoes, diced
1/2 cup cucumber, diced
1/4 cup lime juice (about 2 limes)
1/4 teaspoon smoked or regular
paprika
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
DIRECTIONS
- In a medium bowl, combine all ingredients. Stir well to combine.
- Taste and adjust seasonings as desired. For more zip, add another tablespoon lime juice. For overall flavor, add another pinch of salt. For more spice,
add more jalapeño or a splash of hot sauce. - Allow to sit for 15-20 minutes before serving.
- Store leftovers in the fridge, covered, for 3-4 days.
NOTES
For smokier flavor, grill the corn before using it.
This works well with raw corn, but if you prefer to cook it, you can bake it in the husk at 425 degrees for 20-25 minutes or use frozen and thawed corn.
