Is it hot right now where you are?
Last week, for a few days in a row, Boston suffered temperatures that encroached on the triple digits (it’s currently back in the 60s, but I know the heat will return!).
Are you looking for a light and refreshing salad that embodies the flavors of summer? Look no further than this Raw Corn Salad with Cumin Lime Dressing.
This vibrant salad is a celebration of fresh, seasonal ingredients that come together to create a symphony of tastes and textures.
|Raw Corn Salad with Cumin Lime Dressing
For the Salad
- 4 ears of fresh corn, husked and cleaned
- 1 red bell pepper, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro leaves, chopped
For the Cumin Lime Dressing:
- 1/4 cup olive oil
- 2 limes, juiced
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- Salt and black pepper to taste
Prepare the Corn
a. Hold each ear of corn vertically in a large bowl and carefully slice off the kernels using a sharp knife. b. Transfer the corn kernels to a large mixing bowl.
Add the Vegetables
a. Add the finely diced red bell pepper, halved cherry tomatoes, and chopped red onion to the bowl with the corn.
Prepare the Cumin Lime Dressing
a. In a separate bowl, whisk together olive oil, lime juice, ground cumin, minced garlic, salt, and black pepper until well combined.
Combine and Toss
a. Pour the Cumin Lime Dressing over the vegetables and gently toss until the salad is evenly coated with the dressing.
Garnish and Chill
a. Sprinkle the chopped cilantro over the salad and gently toss once more to incorporate. b. Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Serve and Enjoy
a. Serve the Raw Corn Salad as a side dish at your next gathering or as a refreshing light meal on a sunny day.
Estimated Nutrition Per Serving
- Calories: 210 kcal
- Total Fat: 12g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 26g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 5g
Please adjust the nutrition information based on the specific ingredients and quantities you use, as well as any variations or modifications you make to the recipe. If you have any more requests or need further assistance, feel free to ask!
After sitting in my third story classroom of our school building built during the Great Depression era (i.e. no air conditioning) for eight sweltering hours, the absolute last thing I wanted to do was turn on the oven to make dinner.
A couple ears of fresh corn were all the inspiration I needed to put together this refreshing salad.
Have you ever eaten raw corn before? If not, you really must try it. Juicy, crisp, and incredibly sweet, raw corn makes for the perfect base of a summer salad.
I went with a decidedly Tex-Mex flavor profile given the ingredients I had on hand. I was especially excited to put this new purchase to use:
That would be Persian lime-infused olive oil from the Boston Olive Oil Company. Relatively new to the desirable Newbury Street address, this tiny store had been on my to-visit list since the fall. The single room is simply set up with dozens of olive oil and balsamic vinegar jugs, each with their own dispensers, under which petite tasting cups sit waiting to be filled.
Favorites of mine included the Whole Fruit Blood Orange Olive Oil, Dark Chocolate Balsamic, Pumpkin Balsamic, and Wild Blueberry Balsamic… but we ended up settling on the Vanilla Balsamic Vinegar and this Whole Fruit Persian Lime Olive Oil.
If you’re in the Boston area, I highly suggest stopping by the Boston Olive Oil Company. If you’re not… take a gander at the offerings through their online store!
This Raw Corn Salad is a burst of summer flavors. Fresh corn kernels, diced bell peppers, cherry tomatoes, and a tangy cumin lime dressing create a light and vibrant salad. A splash of cilantro adds a final touch. Perfect for a quick, healthy, and refreshing side that’s ready in just minutes.