Segments: 1:blog, 2:summer-corn-salad, 3:, 4:, 5:
Summer Corn Salad | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Summer Corn Salad
by Caitlyn Austin, Katchkie Farm Intern

Image © Eat Drink Smile

Top off your tacos, chicken, grains or fish with this delicious and versatile salad.


4 Ears of corn

3 Tomatoes

1 Jalapeño

Handful of cilantro

Salt to taste

Red chili flake to taste

Juice from 2 limes

½ red onion or scallion

Olive Oil

4 breakfast radish (optional)


Shuck the corn and roast it whole in a pan with olive oil or in a high oven (400-450°). Let cool and then stand it up to cut the kernels off. Be careful not to cut too close to cob.

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: