Corn Salad with Mint

Late August = fresh from the farm corn. Farmer's market, corner store, roadside stand, or supermarket - doesn't matter. Just get some and eat it however you like best. If by some weird freak you are tired of corn-on-the-cob dripping with butter and sprinkled with salt you could try this salad we had last night. I suppose if you don't have fresh corn you could use thawed frozen but the fresh kernels cut off the cob are so sweet and crunchy, so ultra-delicious....I think I would wait for the real deal. This salad is fast, easy, and appealed to everyone from Theo on up in our house. (And Theo is quite discriminating about what passes his lips.)

Corn Salad with Mint
(from Chatelaine Daily - adapted slightly)


1/2 cup fresh mint*
4 green onions, thinly sliced
4 cups fresh corn kernels, cut from the cob
1 cup cherry tomatoes, quartered
1 cup chopped cucumber
3 Tbsp extra-virgin olive oil
2 tsp fresh lime juice
1 tsp salt


Combine all ingredients in a large bowl. Toss to coat. (I told you it was easy!)


*The mint was lovely and fresh. Another good option is to use fresh basil or thyme and add a good twist of freshly ground pepper.


Note: Contrary to common thought corn really is good for you. High in insoluble dietary fibre and carotenoids (antioxidants that eliminate free radicals and help our cells stay strong and healthy), it is also a good source of potassium and folic acid. All that and it is so yummy!