With the second half of summer almost here (I know, where did the summer go?!), fresh sweet corn will be popping up at every farmer’s market stall. The really fresh sweet corn can be sliced off the cob and added straight into a salad. The kernels are so crispy and juicy that cooking them just seems like a waste of precious summer time.
When sweet corn season begins, try tossing the raw kernels with diced cucumber & red onion, along with fresh herbs like Thai basil, cilantro, and mint. Then season with a mild flavored oil, lime juice, and sprinkles of our Thai Sriracha Sea Salt.
Thai Corn Salad
Serves 2 as a side salad
Ingredients:
2 ears of sweet corn – kernels sliced off the cob, and then grilled or boiled (or use raw if the sweet corn is really fresh)
1/2 cucumber – diced
1/2 red onion – diced
A handful of fresh herbs such as Thai basil, cilantro, sweet basil, and mint – coarsely chopped
Drizzle of a mild flavored oil (sunflower oil, grapeseed oil or light olive oil)
Sprinkles of Season with Spice’s Thai Sriracha Sea Salt
Generous squeeze of lime juice
Method:
In a large bowl, combine corn, cucumber, and red onion. Just before serving, drizzle in oil, season with Thai Sriracha Sea Salt, squeeze in lime juice, and toss in the fresh herbs. Mix well, and enjoy!
Serves 2 as a side salad
Ingredients:
2 ears of sweet corn – kernels sliced off the cob, and then grilled or boiled (or use raw if the sweet corn is really fresh)
1/2 cucumber – diced
1/2 red onion – diced
A handful of fresh herbs such as Thai basil, cilantro, sweet basil, and mint – coarsely chopped
Drizzle of a mild flavored oil (sunflower oil, grapeseed oil or light olive oil)
Sprinkles of Season with Spice’s Thai Sriracha Sea Salt
Generous squeeze of lime juice
Method:
In a large bowl, combine corn, cucumber, and red onion. Just before serving, drizzle in oil, season with Thai Sriracha Sea Salt, squeeze in lime juice, and toss in the fresh herbs. Mix well, and enjoy!
