Along with the fresh peaches our Community Supported Agriculture Cooperative (CSA) delivered last week, we also were surprised to find the first corn of the season. Once the corn harvest gets started in Ohio, it seems to never stop, as corn is a bountiful Ohio crop.
So bountiful is the corn crop we receive from our CSA each year, that last year I froze enough corn to last until February! I’ve learned to quickly husk and remove the kernels from the corn before cooking, to preserve the freshest tasting corn.
Did you know you can eat raw corn? You can! No cooking is necessary for this delicious corn salad. While it may look like plain corn, the flavors of the simple vinaigrette transform this simple fresh corn into a delicious side dish.
No-Cook Corn Salad
4 cups corn (either cut raw from the cob or regular frozen corn)
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon water
1/2 teaspoon seasoned salt
1/2 large onion, minced
Remove the corn from the cob or pour frozen corn into a large bowl.
In a small bowl, mix the vinegar, olive oil, water and salt. Stir well and pour over the corn.
Mince the onion and add to the corn.
A simple side dish, perfect for a summer meal.
Peas and love,