Raw Corn Salad
This is a great raw corn salad recipe that I
enjoy. It's easy and quick to make but quite
Ingredient freshness is
key. Corn should be eaten very soon after its
picked because right after being harvested the
sugar in corn starts turning to starch.
Within 24 hours its lost 25 percent of its sugar,
and consequently, much of its taste. Its best to
get corn right from the farm, or at least from a
seller who can speak for its freshness.
- 5 cups raw
corn. (typically requires eight
- 3 cups celery
- 3 cups cucumber
(you may wish to peel them).
- 3 cups tomato
- Several sprigs
rosemary, mint or basil leaves
Cut the kernels off the cobs. Dice
the cucumbers, celery, and tomato.
Toss with finely chopped parsley and (optional) add
additional spices like rosemary, mint, or basil, to
Learn how this corn salad recipe fits into a healthy
raw food diet.
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