You’ll want to bookmark this crisp, tangy Raw Corn Salsa for Labor Day or your next BBQ. Whichever comes first!
Yes, Virginia, you can eat corn raw.
When it’s perfectly in season (aka NOW) and those kernels are all fresh and plump and juicy…why heat up your kitchen to cook it? Not. Necessary.
Just grab an ear and have at it!
And/or cut the kernels off the cob and put it in this raw corn salsa.
This salsa made me very glad I said ‘yes’ to writing these posts for our Greenmarkets because I now have another fantastic vegetarian summertime side dish up my sleeve. I’m collecting them!
I got all the ingredients at the Cortelyou Road farmer’s market so all the produce was super fresh. This made the texture incredibly crisp and crunchy. The corn added a little creaminess and a hint of sweetness. And between the honey-lime dressing and the tomatillos this dish has all the tang and zing a gal could ask for.
To further sing its praises, there’s absolutely no cooking involved in making this raw corn salsa and it keeps well in the refrigerator. I couldn’t believe how crunchy it still was the next day.
Which makes it a great choice to bring to your next potluck or BBQ. Especially if I am also invited.
I do have one big note though. Please wear gloves when handling the hot pepper. Especially if you plan to use your hands within the next 24 hours.
Speaking of hot peppers, I used half a serrano pepper because I was trying to appease an eight-year-old’s sensitive taste buds. I could barely taste it. Next time I’ll use the whole thing and I still think the eight-year-old will be able to handle the heat.
I’m going to finish up here with a non-vegetarian recommendation for your leftovers (if there are any.) Add some tuna, walnuts and shave some Manchego cheese on top.
But, if you take that to work the next day for lunch please watch your back. Workplace rivalries have emerged over far less worthy prizes.
Raw Corn Salsa
* 4 ears of fresh corn
* 1 large scallion, chopped
*4 medium tomatillos, chopped
* ½ cup fresh cilantro, roughly chopped
*1 pint cherry tomatoes, halved
* 1 small hot pepper, finely chopped (optional)
¼ cup lemon or lime juice
¼ cup olive oil
*1 tsp honey
* Ingredients available seasonally at your neighborhood Greenmarket
Shuck corn and cut kernels off the cob.
In a large bowl combine all vegetables. Whisk citrus juice, oil, honey, and salt in a small bowl, then pour over vegetables and mix well.
Adjust seasonings to taste.
Fort Greene Park on Saturdays
Grand Army Plaza on Saturdays
Bartell Pritchard Square on Wednesdays
PS 154 on Sundays
Parkside on Sundays
Cortelyou Road between Argyle & Rugby on Sundays – open year round.
Borough Park on Thursdays – 14th Avenue between 49th and 50th St.
Sunset Park on Sundays – 4th Ave btwn 59th & 60th St, Brooklyn. Open Saturdays, July 9 – November 19
Bensonhurst on Sundays – 18th Ave between 81st and 82nd St