Late Summer Corn Salad

By far, my favorite way to eat corn is shaved right off the cob—raw. I’ve been making a version of this salad for well over a decade now (it’s a throwback to my raw food days), and realized it has never made it to the blog. So here we go!

This is awesome eaten alone, served over Boston Bibb lettuce boats, or wrapped up in a collard green leaf. Add some black beans for a nice, well-rounded meal.

I also love to add chopped avocado to it, with a little bit of cumin, and serve it with corn chips.

Are you headed out to a Labor Day BBQ? Make this corn salad. People will be stoked—you’ll probably want to double or triple the recipe.

---

CORN SALAD INGREDIENTS

2 ears corn (uncooked)

1 cup cherry tomatoes

1 bunch radishes (about 10 or so)

1 cucumber

1/2 cup chopped fresh herbs (parsley and cilantro are my favorite here)

1/4 cup almonds, chopped

DRESSING INGREDIENTS

2 Tablespoons olive oil

2 Tablespoons apple cider vinegar

2 teaspoons honey

1/4 teaspoon sea salt

INSTRUCTIONS

Using a sharp knife, shave the corn off the cob directly into a large salad bowl.

Quarter the cherry tomatoes, and dice the radishes and cucumbers. Add to salad bowl. Stir in chopped herbs and almonds.

In a separate small bowl, whisk up dressing ingredients. Pour over salad, toss to coat, and serve.