Sweet, tart, and herbaceous, this recipe for Raw Corn Salad will soon be one of your favorite ways to use fresh summer corn!
I’ve been making this corn salad for years now. One summer, I had a glut of fresh sweet corn on hand and while I do love grilled corn, there’s only so much you can make! I was never much of a fan of boiled or steamed corn; it is just too bland for my tastes. I whipped this salad up and have been making it ever since.
Every time I praise the flavor and texture of raw corn, someone always says, “Raw corn…huh?!” Raw corn, however, is a revelation. If you’ve never had it, do give it a try. The raw corn lends a certain sweet creaminess and juiciness to this salad. I highly recommend using in-season sweet corn for the absolute best results. Simply slice the kernels off the cobs and toss with a few other ingredients to make this sublimely sweet, sour, and herbaceous salad.
- 6 ears of corn, stripped of their kernels (around 5 cups of raw corn)
- 2 jalapeños or 3 serrano chiles, seeded and diced
- 2 scallions, chopped
- ¾ cup chopped cilantro
- 1 Tablespoon chopped fresh tarragon (substitute basil, fennel fronds, or simply leave it out)
- 5-6 Tablespoons lime juice
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon sea salt (or more to taste)
- Remove the kernels of corn from their cobs by laying a whole, shucked ear of corn down on the cutting board lengthwise and using a sharp knife to slice the kernels off from one side. Flip the ear of corn onto the now flat side and slice the next row of kernels. (See the photo above for a visual description.)
- Toss all of the corn into a large mixing bowl, along with the chiles, scallions, cilantro, tarragon, lime juice, olive oil, and salt. Mix well until thoroughly combined. Taste for seasoning and adjust accordingly. Serve slightly chilled.
-If your corn is exceptionally sweet, you may need a bit more lime juice and salt. Taste and adjust as you mix.
-Leave some or all of the chiles' seeds in if you like it spicy. I do!