When Raw is Right

July 31, 2012

We at the MHK experienced a revelation a few weeks ago when we discovered that, at the right time of year, you can eat raw corn, straight off the cob. And it’s sweet and juicy and delicious. Who knew? Nobody from CA I’ll wager. It has to be fresh, and luckily we are surrounded by farms here in Upstate NY, so the markets get the good stuff for a few months in the summer. This recipe showcases the corn’s natural sweetness, by complimenting it with tomatoes and basil, and contrasting it with salty salami, tangy quick-pickled onions, nutty parmesan, and spicy red pepper flakes. We based it on a recipe from here; it’s a tasty salad perfect for picnics and backyard cookouts. Enjoy!

Raw Corn Salad

(serves 4)

½ cup thinly sliced red onions

2 tbsp. white vinegar

1 ½ tbsp. salt

4 medium ears of corn, husked, silks removed

2 Roma tomatoes, chopped

1 tsp. red pepper flakes

2 tbsp. fresh basil, chopped

2 tbsp. olive oil

¼ tsp. black pepper

10 thin slices sopressata salami (or other salami), coarsely chopped

¼ cup shredded parmesan

Put the onion slices in a bowl with the vinegar and salt. Let stand for 10 to 12 minutes. Cut the kernels off the corn cobs. Add the corn to the bowl and mix well. Add the tomatoes, pepper flakes, basil, olive oil, and soppressata. Mix lightly to combine. Sprinkle cheese on top. Serve and eat!


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