Looking for a vibrant, easy, and affordable way to enjoy seasonal vegetables? This Raw Corn Salad is a crisp, colorful option that’s bursting with fresh flavor and comes together in minutes. Made with sweet corn straight off the cob, juicy tomatoes, and crunchy carrots, it’s a refreshing dish that’s perfect for summer. Whether you’re shopping at a grocery store, farmers’ market, or food pantry, this simple salad is a delicious way to add more vegetables to your plate and brighten up any meal.
Fun Nutrition Fact:
Corn is a whole grain that gives you energy and fiber to support digestion. Each ear has about 800 sweet, crunchy kernels – great raw or cooked! Yellow corn also contains antioxidants that help keep your eyes healthy. Grown across the U.S. and in season during summer, corn is a fun and versatile veggie that’s easy to enjoy in salads, soups, or on the cob.
Storage Tips:
Store any leftover Raw Corn Salad in an airtight container in the fridge within two hours of preparing. It stays fresh for 2 to 3 days. If you’re making it ahead of time, consider storing the dressing separately and mixing it in just before serving to keep everything crisp and vibrant. Before eating leftovers, give it a quick stir to refresh the flavors.
Pairing Ideas:
This salad pairs beautifully with grilled foods like chicken, fish, or tofu. Try serving it with rice and beans for a fiber-rich meal. It also works great as a fresh topping for tacos or inside a wrap for a crunchy twist. For a heartier lunch, spoon it over greens or inside of soups.
Seasonal Swaps:
This recipe is easy to adapt to what’s available. In spring and summer, you can swap in chopped zucchini, radishes, or bell peppers. In the fall, try shredded beets or diced apples for extra crunch and color. No fresh corn? Frozen corn (thawed) works too! And if cilantro isn’t your thing, parsley or basil make great substitutes.
Raw Corn Salad
Ingredients:
- 4 ears of corn
- 1 red onion, chopped
- 2 tomatoes, chopped
- 2 carrots, grated
- 2 tablespoons vegetable oil
- 1/4 cup vinegar
- 1 cup chopped fresh cilantro
- Salt and black pepper to taste
Directions:
- Remove husks from corn, rinse, and cut kernels off the cob.
- In a large bowl, combine corn, onion, tomatoes, and carrots.
- In a small bowl, whisk together oil, vinegar, cilantro, salt, and pepper.
- Pour dressing over the salad and toss well.
- Serve immediately or chill before serving.
- Refrigerate leftovers.