Tuesday, August 3, 2010

Raw Sweet Corn Salad

Don’t be scared of the title of this recipe. Raw sweet summer corn does not need to be cooked to be delicious. I have always loved munching on those raw kernels and decided to throw them into salad of sorts today to accompany some baked California halibut. In this recipe I use aged balsamic vinegar because it is much sweeter and more syrup like than its traditional counterpart, but if you don’t feel like running over to the market… The regular stuff would work just fine. Feel free to add a minced jalapeno or serrano pepper for some heat or serve with hot sauce.

What You Need:

1 ear sweet corn, kernels removed
1 cup cherry tomatoes, halved
1 small avocado, diced
½ cucumber, seeds removed and diced
1/3 cup red onion, diced
1 Tbs extra virgin olive oil
2 tsp aged balsamic vinegar
1 tsp agave or honey
¼ tsp kosher salt and freshly cracked black pepper
Sriracha hot sauce

What To Do:

Combine all ingredients in a bowl and mix gently until combined. Serve with hot sauce over baked California halibut with shredded brussels sprouts.

Serves 4

Bon Appétit!

1 comment:

Thinspired said...

I love simple recipes like this! This seems like the perfect dish to bring to a party: healthy and easy to share.