Monday, September 1, 2014


If I have fresh corn, I prefer using it to frozen or canned corn in salads.  With access to fresh corn now because of the season, there are so many options to use corn other than just as fresh corn on the cob with butter, salt and pepper.  Of course butter, salt and pepper on fresh corn is always delightful.  I like the combination of edamame beans with corn and cilantro in this salad.

2 ears fresh corn or 1 1/4 cups cooked corn kernels
1/2 cup shelled edamame
1/4 cup sweet onion, chopped
1/4 cup coloured pepper, diced
1 tbsp fresh cilantro, finely chopped 
1 tbsp olive oil
1 tbsp lemon juice
salt and pepper to taste pepper


Cook the corn if using fresh corn.  If you can, grilling the corn on the barbeque provides a great taste and the grill marks add to the salad.

Combine all of the ingredients in a bowl.  Refrigerate if not serving right away.  Serves 2 to 3.

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