Last week-end, while at the farmers market, I noticed some corn on the cob, which caused me to do a happy dance. I inquired if they had been sprayed, but my farmer was unable to say for sure because he did not grown them himself. The happy dance ended and I left the corn on the cob behind.
Off to Whole Foods I went to purchase my nuts and seeds in bulk for the month. Low and behold staring right at me when I walked in was organic corn on the cob from Florida – sigh. I am really trying to buy fresh local fruits and vegetables, but my daughter is starting to grow tired of cucumber, tomatoes, carrots, apples, and oranges. I need to broaden her food horizon, slightly. So, I bought the corn and made a salad. Wouldn’t you know, she didn’t eat any of it. I am thinking the lemon-ginger dressing was too bitter for her liking. Note taken, make salad without dressing for little E next time.
After I made this salad, I was informed by the lovely Priscilla, A Gluten-Free Vegan Mama Knows that raw corn is much healthier, and when cooked, corn turns into a starch. I enjoy eating raw foods, and am aware that raw produce is better, but I did not know about the starchy part when clooking corn. Inetresting. So- the next time I make this salad raw corn it is, but the mushrooms are staying the same. I do not like them raw- at all.
Corn on the Cob Salad
Ingredients
- 4 ears of corn (raw or cooked), shucked
- 2 large fresh tomatoes, diced
- 2 portobello mushrooms, chopped
- water or oil to sauté
- 1-2 tsp of dried oregano
- 1 garlic clover or 1 tsp of garlic powder
- Optional: red onions, diced
Directions
- Cut the kernels off the cob, making sure to cut close to the cob. Put a side.
- Chop the mushrooms into desired size. Mix with corn.
- Add water (that’s what I used) or oil to a deep pan. Toss in mushrooms and corn (only if eating cooked).
- Cook until corn is brown and mushrooms have reduced in size.
- While corn and mushrooms are cooking, dice the tomatoes, and place in a bowl. And start making that dressing as well.
Lemon-Ginger Dressing (inspired by The Detoxinista- Refreshing Lemon-Lime Salad Dressing)
Ingredients
- 1/2 fresh lemon juice (about 2 lemons)
- 2 dates
- handful of fresh basil
- 1-2 inch knob of ginger
- 1 garlic clove
- 1/4 an avocado
Directions
- Juice the 2 lemons, and pour into the blender.
- Cut and pit the avocado, and place 1/4 of the avocado in the blender with the lemon juice.
- Add remaining ingredients to the blender and incorporate until creamy.
Once the dressing is done, pour some over the tomatoes, and mix together. Let the tomatoes marinate while the corn and mushrooms are cooking. Once the corn and mushroom mixture is ready, add to the tomatoes. Mix together and add more dressing. I used about half of the dressing I made.
Shared with Lifeologia, The Green Phone Booth
BBQ, corn, food, green, recipe, summer, vegan, vegetarian
I am the Good Girl Gone Green. Seeing garbage cans overflowing with recyclables breaks my heart.
it really bothers me that farmers sell co-op food without knowing how it is grown. I get that at our farmer’s market, too, and pass up so much beautiful produce that may have been organic … UGG! Anyways, I’m glad that you were able to get organic corn and share this recipe (sounds delish) and tip to eat raw corn. I did not know that we should.
Have a great weekend!
I imagine it was probably sprayed though…the corn. Oh well, I will try and find out next time!
THe dressing sounds like it could go well on so many things! Thanks for sharing!
I bet it would be good on a green salad, too!
Stopping by to thank you for linking up at my Freaky Friday blog hop! I hope to see you again next week. That sounds amazing BTW!
Thanks!
Looks like a good dish for the weekend!!
Most definitely!
Looks delicious!! Great for summer picnics coming up. Stop by and follow back at http://sassyshoppperreviews.blogspot.com/ when you can!
Let me know if you try it!
This looks like one of those perfect busy summer day salads! I probably wouldn’t cook the mushrooms so I could fix it in the morning and munch it after marinating all day. Thanks for sharing!
I cooked the mushrooms because I do not like raw mushrooms.
That sounds like a great dish for entertaining or to accompany a barbecue!
It would be nice with a BBQ meal!
Hi there! Visiting from the weekend blog hop. I am trying to find some ways to eat more veggies. I seem to cook the same old stuff over and over. This sounds great. Pinned it on my Pinterest for later reference.
Thank you!
Yum! That looks like a great salad. Thanks for the recipe and linking up
Thanks, Jenny!
A perfect and refreshing salad, yum! Hopping over from Judy’s creative Monday. I’m your newest follower. Hugs!
It is now my new favorite!
That looks like a really nice summer salad.:)
Thanks!
This looks delicious! Just wondering if my kids will go for it? More for me if they don’t!
LOL! It taste citrusy! I love lemons! Let me know if you try it!
I’m not sure I’d like the combination here either but I’m always pretty picky when it comes to my salad concoctions…corn on the cob though, THAT sounds delicious! Getting Connected this Tuesday morning
-Desiree’
Life with our Family
Give it a try and you might be surprised!
This is such a good salad for the warmer months!! Looks delicious! Thanks for being a part of our “Strut Your Stuff Saturday.” Hope to see you again real soon!! -The Sisters
Now that corn on the cob is becoming more available, I need to try this!
Thanks for sharing this last week at Drab to Fab!!
Here’s the link to this week’s party. Come on back and share your fabulousness
http://www.amynjesse.com/2012/05/drab-to-fab-link-up-15.html
Have a great weekend.
Amy @ Sugar and Spice
Thanks, Amy!
It’s a shame little E didn’t like the salad. It sounds delicious. And good for you for passing up the questionable corn.
Thanks for linking to Time Travel Thursday. Hope to see you again this week.
Blessings,
Liz @ The Brambleberry Cottage
I am sure she will like it next time! One day she loves something the next day not so much! LOL