Jersey Corn and Tomato Salad

Got fresh corn on the cob?  

Stop!! Don't cook it! I use the kernels raw (uncooked) in this delicious Jersey corn and tomato summer salad! What?? The corn isn't cooked?  Nope- uncooked corn off the cob is tender, juicy, and delicious. 

I used to boil the corn on the cob, drain it, and serve it hot with a bit of organic butter and sea salt—it was delicious. But let’s be honest: in the middle of summer- especially in a heatwave, who wants to boil water or cook anything?

These days, I keep it simple. I husk the corn, remove the silk, give it a good rinse, and enjoy it raw—YES- straight off the cob. No butter, no cooking, just sweet, juicy crunch.

 If you’ve never tried raw corn before, trust me—you’re in for a surprise. It’s fresh, flavorful, and honestly better than cooked.

Why not try my aromatic fast and easy Jersey corn and tomato salad for dinner tonight!

Just cut the uncooked sweet corn kernels off the cob, chop up some juicy red summer tomatoes, add some fresh basil, fresh parsley, fresh mint, slivers of red onion, as well as my simple dressing and dig right in. 

You can enjoy the best of summer all in one bowl.

This is not me!!

This delicious salad brings back childhood memories. 

I grew up in the Garden State (New Jersey) where local farms provided an abundance of vine-ripened Jersey tomatoes and local sweet Jersey corn starting mid summer. We had three local farm stands within a mile of my house. Tomatoes grew so prolifically that in a good season, the farmers would sell 20-pound baskets of tomatoes for as little as $5 (of course that was in the early 1960s).

This salad was one of my favorite ways to enjoy the seasonal bounty. 

Now that I live across the river in Bucks County, Pa, the same type of wonderful produce is still available from local farms. In fact,  I just got back from a local farmer's market with a bagful of summer tomatoes, corn, fragrant basil, and sweet red onions: all the fixings for my summer Tomato and Corn Salad.

 If you are wanting to eat healthier and absorb more nutrients, this easy recipe may help! 

Our bodies need enzymes that are found in raw food to digest help our food. I can't even imagine all the enzymes, vitamins, and antioxidants in this colorful vegetarian, gluten-free salad. There are reds, yellows, purples, and greens- and since nothing is heated, few nutrients are destroyed.



Don't boil corn, eat it raw off the cob! yum

Is it good? You bet..

The raw corn is sweet, crunchy, and full of natural juices. I like it better than cooked, and it retains the healthy enzymes that are usually destroyed in cooking. If you have never eaten your corn raw, you have to try it!

I use uncooked corn cut off the cob, in this tomato and corn salad.

Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: 0 Minutes

Ingredients for salad

Raw (uncooked) corn cut off 3 ears of corn on the cob
4 large sweet juicy summer tomatoes
1/2 medium red onion, chopped fine
1/2 cup fresh basil, chopped fine
1/2 cup fresh parsley chopped fine
optional: 1/2 cup fresh mint, chopped fine (yum!)

Dressing:
Use lemon and olive oil, or balsamic vinegar and olive oil, or any Italian dressing.

Assemble all the ingredients and mix together in a large pasta bowl; mix in the dressing and eat!

Cut raw uncooked corn off the cob

Mix all the ingredients together

Great for a picnic too

Kids love a piece of corn on the cob for a snack.

 If you pick out some sweet ears, kids can eat the uncooked kernels right off the cob!

Fresh uncooked corn provides protein (about 5 gms/ cup), 12 gm of fiber, iron and magnesium and the yellow variety has beta carotene.

Corn is also low in fat and sodium, while providing lots of fluid for hydration in the summer. So, enjoy the health benefits of this delicious vegetable. Eat it raw for greatest benefit.
What could be easier?  No boiling water, no mess, no waiting! 

How to select the freshest ears of corn

1. Pick husks that are green with little brown or yellow

2. Open the husk slightly and look for plump kernels

3. Pick yellow corn for beta carotene which our bodies convert to Vitamin A

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