Galantys Game Plan

Once you have tasted how sweet corn is in its raw, natural state, you will wonder why anyone bothers to cook it.  The kernels have such a sweet taste; just cut them off the cob with a sharp knife and toss them over your favorite green salad to add a wonderful sweetness to your greens or try this flavorful mixture of corn and cherry tomatoes…two of my favorite summertime finds.  This is another welcome addition to any of the summer barbeques you will be attending.  Serve it with the sweet potato salad recipe I posted last week plus your favorite quinoa salad for a light, healthy meal perfect for a hot day.

5-6 ears of corn

1 pint of cherry tomatoes, halved

1 bunch of scallions, chopped

1/3 cup chopped white turnip (optional)

2-3 T. fresh mint

Alyssa Cohen’s Dressing:

½ cup apple cider vinegar

½ lemon, juiced

¼ cup olive oil

3 T raw honey

½ tsp sea salt

Remove corn kernels from cob with sharp knife.  Place in large mixing bowl with shopped scallions, cherry tomatoes, turnips and mint.  In blender, add dressing ingredients and blend until well mixed.  Pout over corn salad and mix well.  It’s best to let the salad marinate for a couple hours for the flavors to mix before eating.

Serves 6-8 as side dish