Rating4/5 (from 1 ratings)4
4 cups organic corn kernels
1 cup (1 medium) diced red pepper
1 cup (1 large) finely diced vine ripened tomato
1 cup (1 large) avocado diced
1 cup (1 bunch) fresh chopped cilantro
1 Tbsp (about 1) finely chopped serrano chili or more to taste
1 Tbsp (2-3 cloves) finely chopped fresh garlic
2 Tbsp fresh lime juice
1 Tbsp cold pressed extra virgin olive oil
1 tsp Celtic sea salt or more to taste
freshly cracked black pepper to taste
Soak the raw corn in some hot water for a few minutes and then drain.
Toss with the other ingredients, season to taste and then get corny!
Theblendergirl's ThoughtsBy theblendergirl
This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don’t cook with it very often as I can think of so many other more nutritious vegetables I prefer to work with. But there is something about the light zestiness of the lime juice and the heat of the chili that puts a zing in the step of even the most corn-phobic diner and bewitches the palate, creating culinary music of a very simple and universal nature. And the best thing about this salad? It doesn’t taste “corny”!
I have added the quantities of chili, garlic and lime juice that I like. I used frozen corn, but fresh is always best. The best part is, that either way, you don’t have to cook the corn. Just soak it in some hot water for a few minutes and then drain. Throw it together and season to taste. YUM!
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