Stephanie Moram

Corn on the Cob Salad with Lemon-Ginger Dressing

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Lemon Ginger Dressing goodgirlgonegreen

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.

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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

Instructions

  • 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.
Print Recipe

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

Instructions

  • 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

Lemon Ginger Dressing goodgirlgonegreen

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Comments

  1. Lea says

    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!

  2. Margaret says

    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!

  4. Jenny says

    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!

  14. six sisters says

    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

  16. Liz @ The Brambleberry Cottage says

    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