While nothing beats it on the cob with butter and salt, sometimes we need to switch things up a bit.
This fresh corn salad is great as a side at your omnivore barbecue, but it completely vegan for those of us who don’t eat meat.
Start by cooking the corn in your preferred method. Easiest is just husking, cleaning and boiling for 10-15 minutes. You can also soak in some salted water with the husks still on, then grill them or bake them.
This does give you a better flavor on the cob, but when you’re cutting it off for the purpose of this salad, easier is probably the best bet. Set it aside to cool for a bit so you can handle touching it.
While the corn cooks and cools, dice the rest of the veggies and get them ready.
In a small bowl, mix the oil, lime juice, sugar and spices (and the optional hot sauce if you want more of a southwestern flavor to the dish) until everything is incorporated.
After the corn cools off a bit, use a sharp knife and cut the kernels from the cob into a large bowl.
Mix in the other diced veggies, then pour the dressing over and toss gently.
Cover and allow to sit in the refrigerator for at least an hour before serving.
Toss again before serving because the dressing will settle to the bottom.
5 to 6 ears of fresh corn
2 to 3 ripe tomatoes, diced
1/2 red onion, diced
1 bell pepper, diced
1/4 cup fresh basil, chopped fine
1/2 cup olive oil
1 to 2 limes, juiced
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
Hot sauce to taste (optional)
1 minced jalapeno pepper (optional)