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]

PRINT Recipe

Ingredients

• 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

Directions

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.

Enjoy!

*Gluten-free *Dairy-free

[Photographed by Lisa Thiele | With Style and Grace]

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