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
- 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
- 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.
- 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
- 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.