Have you ever had raw corn???

[kwormann]

I cant see why it would be a problem, butIve always had it cooked, I think. Anyway, a salad I was going to make calls for 4 ears of corn, then the dirctions just say to combine all ingredients...if fact, it doesnt say to cut the corn off the cob, or cook it. Any thoughts?


ps...the recipe is Summer Corn and Arugula Salad Cooking Light, July/August 1996, p.79

Kim

[JHolcomb]

I would cook it. I have had raw corn, but just to see what it tasted like. It makes my throat itch. So do raw peas. Anyway, it personally would cook it, let it cool, then take it off the cob.

[emilycat]

Kim,

I've eaten corn raw numerous times, mostly in spinach salads and maybe some grain dishes. It's really yummy, really crisp, sweet and fresh tasting. I don't have that recipe, but it sounds as if you should just toss in the uncooked kernels. You just take a knife and cut them off as close to the cob as you can. Let us know how the salad turns out!

[kwormann]

I think Ill try it, since I also like raw peas in salads. ALso, EM, this will be my first foray into arugula.....

Kim

[Missi]

I was born in Indiana and we use to pick ears right in the field at harvest time and eat them. Nothing better than that first fresh ear of sweet corn.

I LOVE Arugula. I think it's one of those love it or hate it greens. Good luck with the salad. I think I might make it as soon as the farmer's market opens and I can buy all fresh ingredients!

[This message has been edited by Missi (edited 05-12-2001).]

[kwormann]

Missi...I was also raised in IN...but never had it raw. Where are you from???

[lindrusso]

Kim - if this recipe is good, would you mind posting it? I love arugula and I love corn! TIA!

[lindrusso]

Never mind...duh...I found it in Mastercook - looks WONDERFUL....however I think I will steam my corn and maybe use freash mozzarella..

So, in case anyone else is interested...

SUMMER CORN-AND-ARUGULA SALAD

3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon water
1/4 teaspoon pepper
1/8 teaspoon salt
4 cups fresh corn kernels (about 8 ears)
2 cups diced cucumber
2 cups halved cherry tomatoes
2 cups coarsely chopped trimmed arugula
1/2 cup (2 ounces) diced part-skim Mozzarella cheese
1/3 cup chopped fresh basil

Combine first 5 ingredients in a large bowl; stir well. Add remaining ingredients; toss gently. Serve at room temperature or chilled.

[Missi]

Kim, I'm from Evansville, Indiana (in the southern tip). Where are you from? Did you make the salad yet?

[kwormann]

Lindrusso...we had it for lunch. We hadnt had arugula yet, so it was on the side. Neither of us liked it, so we will add romaine to the rest of the salad. I would HIGHLY recommend using raw corn. I have never had corn that was soooo sweet! Also, we will add feta next time for more of a kick. We also discussed this would be good with chickpeas for a complete meal!

Missi....I am from Muncie and DH is from Carmel (but dont hold that against him....tee hee)

Kim

[JohnK]

I would just like to point out that the recipe does call for kernels not the cob-corn. Just slice the kernels off into a bowl. And yes it meant to be eaten raw. The fresh crisp sweetness is a key elemenet of the salad.

[buddie]

oh ray corn is wonderful... SWEET white corn.. there is actually a corn called: incredible corn that is only available for about 4 wks and you eat it raw.. it is like eating sugar!! SO YUMMY!!!!