Jersey Corn and Tomato Salad

This easy corn and tomato salad brings back memories. I grew up  in the Garden State ( New Jersey) where our summers were abundant with vine ripened Jersey tomatoes, fresh corn, and literally baskets of fresh summer produce that we picked from our backyard gardens or bought at local farms. Although I now live in Bucks County, Pa, and am only growing cherry tomatoes and herbs in my garden, the nearby farms are  great. I just got back from a local farmer's market with bagful of summer tomatoes, fresh corn,  fragrant basil, and red onions: all the fixings for my summer Tomato and Corn Salad.

 If you are wanting to eat healthier and absorb more nutrition, this easy recipe is it! 

Our bodies need enzymes to digest our food. I can't even imagine all the enzymes, vitamins,  and antioxidants in this colorful vegetarian, gluten free salad. You have reds, yellow, purples, and greens- and nothing is heated , so little is destroyed. 



Don't boil it , eat it raw off the cob! yum

 I used to boil the corn, drain it, and then rub it with a little organic butter and a little salt. It tasted divine.
But who feels like boiling water in this oppressively hot weather?
I simply, husk the corn, clean off the strings, wash it, and eat it raw directly off the cob! That's right! I don't cook it.

Is it good? You bet..
The raw corn is sweet, crunchy, and full of natural juices. I like it better than cooked, and it retains the healthy enzymes that are usually destroyed in cooking. If you have never eaten your corn raw, you have to try it!

 In this recipe for Tomato and Corn Salad I use raw corn.
I simply cut the corn off the cob and add the tender fresh kernels to the salad.

Ingredients for salad.

3 pieces of fresh corn, cut off the cob ( uncooked)
4 large sweet juicy summer tomatoes
1/2 medium red onion, chopped
1/2 cup fresh basil, chopped
1/2 cup fresh parsley chopped
1/2 cup fresh mint , chopped ( yum !)

Dressing:
Use lemon and olive oil, or balsamic vinegar and olive oil , or any Italian dressing.

Assemble all the ingredients and mix together in a large pasta bowl; mix in the dressing and eat!

Cut raw uncooked corn off the cob



Mix all the ingredients together



Great for a picnic too

Kids will love a piece of raw corn on the cob for a snack.

 If you pick out some sweet ears, kids can eat it right off the cob!

Fresh corn provides protein ( about 5 gms/ cup), 12 gm of fiber,  iron and magnesium and the yellow variety has beta carotene. It is also low in fat and sodium, while providing lots of fluid for hydration in the summer. So, enjoy the health benefits of this delicious vegetable  .Eat it raw for greatest benefit.

How to select the freshest ears of corn

1. Pick husks that are green with little brown or yellow

2. Open the husk slightly and look for plump kernels

3. Pick Yellow corn for beta carotene which our bodies convert to Vitamin A

What could be easier?  No boiling water, no mess, no waiting! 

This recipe is linked to Seasonal Saturday On The Menu Monday, My Sweet and Savory , Mouthwatering Monday,  Monday Mania,    Seasonal Sundays at The Tablescaper   Savory Sunday ,Sugar Free Sunday Potluck Sunday,  , Not Baaad Sundays,  Sundae Scoop, Made From Scratch Tuesday, Tasty Tuesday (FTLOB), Show Me What Ya Got, Hearth and Soul Hop, Delectable Tuesday, Tuesdays At The Table, Traditional Tuesdays, Gluten Free Wednesday, Pennywise Platter Thursday, Full Plate Thursday  Simple Lives Thursday, We are that family, Kelly the Kitchen Kop, LaBella Vita, , Feature Yourself Friday, Frugal FrolliesFriday Potluck, Get Healthy Cheap, Feature Yourself Friday,  Food on Fridays Family Food Fridays, Friday Feasts,