This time of year, my thoughts are taken over by the fresh flavors of summer. Two of my favorites are tomatoes and corn and with the Fourth of July right around the corner and summer BBQs and get togethers in the plans, this is the perfect salad for company or anytime you want something simple and delicious.
One of my all time favorite and simple salads is this one, a Simple Fresh Corn and Tomato Salad, where the two flavors are mixed with fresh basil and shared on my old blog GettingRAW.com.
Here I've decided to update it with the addition of blanched fresh green beans and sliced red onions and with the omission of salt and oil. I think it just keeps getting better, if that's even possible.
I used fresh sweet corn here and I even cooked it but that's not even necessary. Fresh raw corn is delicious and while uncooked it remains a vegetable and not a starch in our digestive systems.
I also used two different corn strippers and have provided my reviews of how they worked for those considering such a tool. Just be really careful because I can't tell you how many friends have reported slicing their fingers with these super sharp tools. But if you want to make it even easier, you can use frozen corn.
Corn, Tomato and Green Bean Salad
4 ears of fresh sweet corn, shucked and silk removed, approximately 3 cups
1 lb fresh green beans, stem ends snapped off
1/2 small red onion, sliced in very thin rings and then cut in half
1 pint cherry tomatoes, sliced in half or even quarters if big
1 cup fresh basil leaves, roughly chopped
1/4 cup balsamic vinegar
Put a large pot of water on to boil. Cook the corn, if desired, about 5- 7 minutes or until tender. Remove corn from water and set aside to cool for cutting.
Place green beans in the pot and cook until tender, approximately 8 minutes. While green beans are cooking prepare a bowl of water with ice. Once green beans are done, submerge in the ice water bath to stop the cooking.
Remove corn kernels from the cob (options shown below) and place in a large bowl. Add the green beans and put the sliced onions in the ice bath while preparing the rest. This crisps up the onions while also mellowing the flavor.
When ready to serve, add all the ingredients to the bowl and toss with the balsamic vinegar.
This salad is really a winner! Enjoy!
Corn Stripper Review
I have two different strippers that I have bought over time.
This slides down over the cob and removes the corn from both sides at once. The downside is that it doesn't really adjust to get wider as you go down the cob and it works even worse with the cob inverted so it tends to cut the kernels in half and not get them all removed.
The second one is the Kuhn Rikon Corn Stripper.
It's a little more expensive but is very easy to use. This one is razor sharp and comes with a blade cover for obvious reasons. This one cuts close to the cob and just zips the corn right off the cob. The corn comes off in sheets and is less ripped up. You get more of the whole kernels this way. This is the one that can really cut your fingers so be very careful!
I also stumbled across this great photo (sorry not sure of source) showing an easy way to both remove and catch the kernels. Had I had a Bundt cake pan handy, I certainly would have given this a try.
This shows another simple utensil for removing corn from the cob- a sharp knife.
So I hope that was helpful. Any other good ideas out there for removing corn from the cob? I'd love to hear.
I'll be sharing this over at Gluten-Free Cats' Raw Thursday as well as Healthy Vegan Fridays and was even featured at 5 Ingredient Mondays over at Sift Stir and Savor.
Meanwhile, I hope this finds you enjoying the summer harvest of amazing produce.
Until next time…. take care.