From Bonni: “I love this raw corn summer salad because it is so refreshing! Feel free to add whatever seasonal veggies are available. You can certainly make this ahead of time and keep refrigerated, but I suggest adding the okra right before you serve because it can get slimy.”

Read the full story here: Entertaining With Bonni Taylor

Raw Corn Summer Salad

Serves 8-10

ingredients


  • 5 ears fresh corn, shucked and cut off the cob
  • 1/3 pound okra, sliced into coins
  • 1 nectarine, diced
  • 1 pound cherry tomatoes, cut in halves
  • 1/2 medium jicama, peeled and diced
  • 1/2 jalapeño, seeds removed and diced
  • 1 serrano pepper, sliced into coins (if you like spice!)
  • a few pinches of salt
  • fresh basil, chopped,
  • 1 tablespoon champagne vinegar
instructions


In a large bowl, combine cut corn kernels, okra, nectarine, tomatoes, jicama, jalapeño, serrano pepper, basil, salt, and champagne vinegar. Fold until evenly mixed. Serve cold or at room temperature and garnish with fresh basil.

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