Raw Sweet Corn Tossed with Buttermilk and Fresh Marjoram

By • June 28, 2011 • 10 Comments

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Author Notes: Five ingredients, three minutes of prep time, and bold, brilliant flavor. . . . my favorite kind of summer food! Be warned, however. Marjoram, though gentle in braises and soup, asserts itself when chopped raw, especially if you pick it from a plant that's been in full sun. (I've found that to be true for all members of the mint family.) So go easy on it, using just a bit at first. I like to let this stand for a while before eating, then check it not just for salt, but also to decide whether a bit more marjoram might be in order. Sometimes I add a touch of fresh parsley, too, if it’s handy. We spoon this on wraps made with fresh-off-the griddle roti, a few pieces of butter lettuce, and dukkah-dusted fried fish or leftover grilled chickn, and call that dinner when it's hot outside. P.S. We had corn on the cob the other day, and I made this salad using cooked corn. It works well that way, too! So enjoy!! ;o)AntoniaJames

Food52 Review: This five ingredient fresh corn salad is bursting with the vibrant flavors of summer and couldn’t be easier to assemble. Each of the ingredients complement each other and the sweet corn without being pushy. I particularly liked how the earthy and slightly smoky fresh marjoram gently flavored each bite. The buttermilk, too, brought a lovely tangy creaminess to the party. We also tried this dish with cooked corn, which works, but we preferred the freshness and crunch of the raw kernels. This is a perfect make-ahead side dish for picnics, potlucks and summer dinners out on the patio. I plan to make this delicious salad all summer long.cookinginvictoria

Makes 5-6 cups

  • 4 ears of sweet corn
  • Up to 1 tablespoons finely chopped fresh marjoram
  • 3 tablespoons buttermilk (or more to taste)
  • 2 tablespoons fruity olive oil
  • Salt and freshly ground pepper, to taste
  1. Cut the corn off the cobs, without cooking it. (Or, use some extra ears that you cooked and cooled right away.)
  2. Toss with the fresh marjoram, buttermilk, and olive oil. Add a small pinch of salt. Toss again.
  3. Allow it to sit for about an hour, then taste again. Does it need more salt? Could it use more marjoram? Answer and proceed accordingly.
  4. Test for salt and correct, if necessary, then grind some good black pepper over it and toss once more, right before serving.
  5. Enjoy!! ;o)

Tags: raita, relish, Summer, Summer, sweet corn, wrap

Comments (10) Questions (0)


9 months ago QueenSashy

Yay! I knew this will be shortlisted! Such a wonderful dish!


9 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Making this again today, going to use it on black bean taco's. It's such a wonderful salad!!


10 months ago darksideofthespoon

This looks lovely! I have a good feeling about it!


10 months ago QueenSashy

Nothing better than the raw sweet corn. I love your salad and cannot wait to try it!


over 2 years ago checker

So far I have felt like growing sweet corn in my tiny community garden plot would be a tremendous waste of space. But just last week my fiance said, "I miss real sweet corn." So, it may mean sacrificing a tomato plant or some beans, but I think I will plant a few seeds next year. Meanwhile, this year I have found a vendor at my favorite farmers market who seems to have good, real, sweet corn, so I will plan to buy a few extra ears and give this a try. Thanks for sharing! (And thank you for testing my recipe!)


almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I finally was able to get my own copy of "Flatbreads and Flavors" by Alford and Duguid the other day. It includes a dukkah recipe, which calls for thyme! I made dukkah-fried fish (using pauljoseph's method, with rice flour, which I highly recommend), so instead of using marjoram, I used freshly picked English thyme. It was sublime! It's much more subtle, but compliments the dukkah nicely. Just FYI. ;o)


almost 3 years ago kmartinelli

What a wonderful relish! I never would have come up with this combination on my own, so thank you! Can't wait to try.


almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you, KM. I hope you do!! I had a bit of extra chopped marjoram from another more conventional use -- and we were having corn that night, so I rolled buttered cobs of cooked corn in it. The unanimous verdict was, "Amazing!!" Then I thought, "Why not in a fresh corn salad?" So I put some in my "Summer Salad," (posted here), which we liked, a lot. And then last week, when I was making some raw corn raita for a curry, the light bulb went off and the buttermilk + marjoram combination was born. The timing was perfect because the next night, I made dukkah-dusted fried fish (the recipe for which I plan to post, if I have a chance, this weekend) and fresh roti. The combination is magical. Dukkah + marjoram tastes a bit like a good Bavarian sausage, of all things. ;o)


almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Totally agree with your about the fresh marjoram. Lovely.


almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks so much, boulangere! My marjoram plant has been going wild these past few months, with the nice spring and early summer weather, so I've been having a lot of fun with it. ;o)