Raw Corn Salad


This summer has been a good for sweet corn. I’ve had so much corn, it’s coming out of my ears! (hehe!) Many of you know that I’m not a huge fan of corn (but I love corny jokes!). 



Because the corn has been so delicious this year, I’ve actually enjoyed it most often just steamed with a little lime juice and salt. My favorite way to cook corn is in Spicy Pan-fried Corn and Edamame Salad that I posted a couple years ago. However, my favorite way to not cook corn is this Raw Corn Salad.

I made this for lunch one day and was hooked. Then, I brought it to a potluck picnic, and it was devoured. Not only is it delicious, it’s super quick to make – 20 minutes at most. The task that takes the longest is shucking the corn. 


One ingredient I use in this salad as a nutrition-pack garnish is hulled hemp seeds. It’s high in omega-3 and omega-6 fatty acids, which help our brains run better. It’s also high in protein and iron, something every vegetarian needs. They are small like sesame seeds and don’t have much flavor or texture – kind of subtly nutty. Use them if you can find them, but they aren’t essential to the recipe. 

Raw Corn Salad
Serves 6
Perfect for a potluck, this salad mixes raw corn with a jalapeño, red onion, avocado, and lime for a bright and creamy flavor. Add hemp seeds to boost the nutrition if you can find them.
Total Time
20 min
Total Time
20 min
137 calories
9 g
0 g
11 g
2 g
2 g
71 g
204 g
3 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 137
Calories from Fat 97
% Daily Value *
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
Sodium 204mg
Total Carbohydrates 9g
Dietary Fiber 3g
Sugars 3g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 ears corn
  2. 2 tablespoons chopped tomato
  3. 1 tablespoon minced red onion
  4. 1/2 jalapeño pepper, minced
  5. 1/4 lime, juiced
  6. 1/2 avocado
  7. 3 tablespoons olive oil
  8. 1/2 teaspoon salt, or to taste
  9. 2 tablespoons hemp seeds
  1. Shuck the corn. Cut the kernels from the cobs. If you've never done this before, find a dish with a flat bottom and shallow sides. Cut the bottom off the cob so that it can stand somewhat straight. Holding the cob vertically with the bottom resting in the middle of the dish, slice the kernels off from top to bottom. Rotate the cob and repeat until all kernels have been removed.  Place the kernels in a medium bowl.
  2. Add the chopped tomato, onion, and pepper to the bowl.
  3. In a small bowl, mash the avocado. Stir in the lime juice and add 2 tablespoons oil. Stir well. Taste. Add more oil if needed - this is largely determined by the acidity of your lime juice.
  4. Stir the avocado dressing into the salad. Add the salt. Taste. Add more salt if needed. Garnish with hemp seeds.
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