Summer Corn Salad   

Yield: 2 for a light meal and 4 for a side salad



2 ears sweet corn, shucked

1/2 cup red onion, diced

1/2 cup red bell pepper, deseeded and diced

1/2 cup green pepper, deseeded and diced

2 stems and white part green onions, finely sliced



3 tablespoons apple cider vinegar or lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 teaspoon sugar, honey or maple syrup

1 clove garlic, minced

3 tablespoons fresh basil, finely sliced

3 tablespoons olive oil



  1. Place ears of corn plus 1 teaspoon sugar into boiling water and cook for 2 minutes. Remove, drain and run cold water over it. Or cook for 4 minutes on high in microwave. Drain and run cold water over ears of corn.

  2. Mix prepared vegetables with the corn. Refrigerate until ready to serve.

  3. In a bowl or jar, mix vinegar, salt, pepper and sweetener. Add olive oil and mix thoroughly. When ready to serve salad, add to corn salad, toss gently.


Expandthetable Suggestions
Add other veggies and fruit: 1/4-1/2 cup cooked or canned black beans, drained; 1/2 cup cucumber diced (peeled if not organic); 1 avocado, diced (cut immediately before serving)
Raw Vegan: Use raw sweet corn, washed, in salad. Use raw stevia or squeezed fresh fruit juice, such as apple or pear juice, for a sweetener.
Reduce the sugar: Use 1/2 teaspoon Stevia in place of sugar.


Tip: To cut kernels off the cob, hold the cob firmly and slice off a few rows vertically. Then place the cob on the flat part, and slice off the kernels. Turn, keeping the cob on the flat surface. The flat surface makes it easier to cut the kernels and not your fingers! Save the cobs for your soup stock. They easily freeze.