MICHELE KAYAL
For The Associated Press
Husk that corn! And leave it at that.
We love our summer corn grilled, boiled, steamed and slathered, but raw corn — thats right, no cooking — is natures candy.
We think of corn as a vegetable, but its also a grain or a seed thats picked before maturity, says University of Florida horticulture professor Stephen Olson. And like other seeds that we eat raw — think sugar snap peas with their crunchy pods and delicate fleshy globes — raw corn bursts with succulence.
Most vegetables are cooked to make them tender. But since raw corn is an immature seed, the kernels outer covering is still baby soft. Cooking will actually solidify the starches and make the kernels firm. Its more tender raw than cooked, Olson says.
Chomping into a fresh ear of corn will reward you with a mouthful of sugary bursts. But dressier presentations may be better suited for guests and can highlight the corns sweetness.
RAW CORN AND TOMATO SALAD
Start to finish: 15 minutes
Servings: 4
@tabla general:3 tablespoons walnut oil
1 1/2 tablespoons red wine vinegar
1 teaspoon fresh thyme leaves
3 ears corn, husks and silk removed
1 pint cherry tomatoes, halved
1 small red onion, diced
15-ounce can chickpeas, drained
4 cups baby salad greens
4 strips bacon, cooked and crumbled
4-ounce log goat cheese, crumbled
Chive blossoms, broken up (optional)
In a medium bowl, whisk together the walnut oil, vinegar and thyme. Set aside.
Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs.
To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture. Garnish with crumbled bacon, goat cheese and chive blossoms, if using.
