I don’t particularly like corn.
I really am a terrible Southerner.
On a cob it’s too messy, off the cob it gets all mushy when cooked. When Kat brought corn over to add to our dinner Monday night I realized something – I just don’t like it cooked. She cut the kernels off the cob and topped our salads with it… uncooked. Duh.
Raw corn has a pure, crunchy sweetness to it. That fantastic flavor was lost for me in all the cooked renditions I’d tried before! How strange to me! But oh man, it was good.
Inspired by the sweet, I decided to create a spring salad using corn and my latest berry-obsession: blueberries. The two treats were a natural fit! I also added cucumbers for a refreshing crunch.
Spinach was my base, but arugula would also be good here. Shallot was my last add. The mild onion provided a slight edge to the sweeter flavors without overpowering.
To dress the salad, I wanted to keep it light but thought a creamy dressing would be a nice contrast to my crunchy veggies. I used Greek yogurt as the base for a lemon and rosemary-laced creation.
It was berry good.
Berry Corny Salad
- Raw corn kernels
- 2 T Greek yogurt
- 1 T lemon juice
- ~1 tsp fresh rosemary, finely chopped
- 1/4 tsp cumin
- Pinch of garlic powder
- Black pepper and red pepper flakes, to taste
Mix together veggies and berries in a salad bowl.
In a small bowl, stir together yogurt, lemon, rosemary, and spices.
Dress salad and enjoy!
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week?
The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends!
Post your Strange But Good creations, grab the logo below for your blog, and link up here.
I cannot get enough raw food lately! It’s such a relief after winter to begin eating fresh, local veggies again.
Have you ever eaten raw corn?
What are your favorite salad toppings?