What better time to share this simple salad recipe then when the farmer’s markets, roadside stands, and grocery stores (if you must!), are brimming with tender ears of sweet corn. I created this recipe last year after learning from a local farmer that you can eat sweet corn raw without it ever touching a grill or a pot of boiling water. This experience even inspired me to grow my own. I was able to convert many naysayers last summer, and now it’s time for me to make a believer out of you!
Fresh Corn & Avocado Salad
3 ears of fresh sweet corn, husked and cut from cob (or 3 cups frozen, thawed)
1/2 cup red onion, diced
1 small avocado, diced
1 Tablespoon olive oil
Juice of 1/2 lime
1 Tablespoon fresh basil, chopped
1/2 teaspoon sea salt
Freshly ground pepper to taste
After husking and cutting corn from cob, pull out as many corn silks as possible. Combine all ingredients in a large bowl. Serve immediately or allow to marinate. This salad is even better the next day! Serve as a side, with tortilla chips, or as a topping for tacos. Serves 4-6.
- In addition to adding bulk to our stool (as we all know;), corn contains B vitamins, including folate, as well as Vitamin C, magnesium and phosphorus.
- Avocados are rich in monounsaturated fats which are thought to lower
cholesterol and reduce your risk for heart disease. This fruit is also
high in fiber, Vitamin E and C and has anti-inflammatory and anti-aging properties.
- Red onions contain the elusive antioxidants only found in purple foods. Onions, in general, are also high in sulfur (said to improve hair, skin and nail health), are anti-bacterial, anti-inflammatory, and contain anti-cancer properties.
- Basil also has anti-bacterial an anti-inflammatory properties and is high in vitamin K (necessary for proper bone formation and blood clotting).