Author Notes
I learned how to make this very bright, addictive salad from dear friend, great cook and amazing gardener, Cathie Cotell, This raw salad is easy and addictive.I prefer fresh shucked raw corn, but I have also used leftover cooked corn with great success.). I believe that it tastes best if eaten immediately! —lnross
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Ingredients
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1 cup
raw corn of the cob
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1 cup
cherry tomatoes, halved
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1/2 cup
minced onion or scallion
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1 tablespoon
olive oil
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1 tablespoon
lime juice (or more to taste)
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1 teaspoon
cumin powder
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1/2 teaspoon
salt
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1/4
pepper
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2 tablespoons
fresh thyme or chopped fresh basil
Directions
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Mix corn, tomatoes and onion in a bowl. Whisk oil, lime juice, cumin, salt and pepper. Pour over corn and tomatoes. Top with thyme or basil. Eat
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