Thursday, July 29, 2010

Minted corn salad

Corn gets a really bad wrap, and with reason. For example, it's processed to make high fructose corn syrup that goes into snacks and sodas. But this corn is the kind you want to eat. I was given a few bags of corn from Maggie's farm. I love fresh corn, on or off the cob, in the summer.

Corn supplies the body with vitamins B1 and B5, fiber, vitamin C, and folate. It also contains a cartenoid, beta-cryptoxanthin, that has been linked to a lower risk of developing lung cancer. Corn also contains powerful antioxidants that work in ways to help prevent disease. Remember, you don't get these health benefits from drinking that soda, but from eating corn from your local farm.

Minted corn salad
1 large shallot
3 cups of fresh corn, cooked
3 small pimento (or red) peppers
6 tbsp mint
2 tbsp basil
2 tbsp parsley
1.5 tbsp red wine vinegar
2 tbsp olive oil
salt & pepper

Dice the shallot, and let it macerate in the vinegar, Set aside. Mix the corn, peppers, and herbs together in a large bowl. Drizzle the oil into the shallot mixture and pour over the corn. Mix well. Season with salt and pepper. Add more herbs if you'd like.



Maggie said...

This looks delicious--I'm always on the lookout for new, simple corn salads.

Just discovered your blog--it's lovely!

Unknown said...

Thanks Maggie!

Olya Po said...

Everything looks so tasty ) I'm going to cook something following your recipes.