As you can very well see, I’m holding onto summer for just a wee bit longer. Well, I guess you could say I’ve had one foot in summer and the other in fall. I enjoy my [homemade] pumpkin spice latte in the morning, along with my yogurt and a nectarine. aaaannnd it continues throughout the day.
Last week, Whole Foods had an awesome deal on corn and obviously, I couldn’t resist, I bought two bags. Truth be told, I had never eaten raw corn before, right off the cob. [Have you??] That is until I stumbled upon this from Sprouted Kitchen, I knew exactly what I’d be making. ps. I love this woman and her blog. She inspires me both in the kitchen and behind the lens.
I altered the recipe slightly, the biggest difference being her’s has zip, mine does not. Either way, you’ll be adding this to your favorites within seconds of your first bite. I made this once, fell in love and then again [that same week] and doubled the recipe.
Now, do what can and go hunt down the last of the corn. Use your elbows if you have to.
Fresh Sweet Corn and Lime Salad
[adapted from Sprouted Kitchen]
- 3 ears of corn, shucked
- 2 limes, juiced + zest from 1 lime
- 1 tablespoon quality extra virgin olive oil
- 1 shallot, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon sea salt
With a sharp knife, cut the corn off the cob and into a mixing bowl. Do this for all three ears. Mix in the lime juice + zest, olive oil, shallots. Add the cilantro and salt, mix together. If you can wait, let sit for an hour before serving.
[Photographed by Lisa Thiele | With Style and Grace]
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Black Bean Salad – Simple Recipes
September 12 2011