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.
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.
- 2 ears corn
- 2 tablespoons chopped tomato
- 1 tablespoon minced red onion
- 1/2 jalapeño pepper, minced
- 1/4 lime, juiced
- 1/2 avocado
- 3 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 2 tablespoons hemp seeds
- 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.
- Add the chopped tomato, onion, and pepper to the bowl.
- 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.
- Stir the avocado dressing into the salad. Add the salt. Taste. Add more salt if needed. Garnish with hemp seeds.