A few weeks ago, I headed back to Iowa with my boyfriend for his small town’s festival called “Sweet Corn Festival.” His town tops out at about 4,000 residents but more than 12,000 people flock to the tiny town for a weekend-long party complete with 5k, parade, beer garden and of course lots and lots of corn. Yes I know corn is not paleo, but my boyfriend’s mom shared this Sweet Corn Salad recipe with me, and I knew I had to share it! I did a few things to make it my own, like swapping tomatoes for cucumbers. While I am still on the fence with tomatoes, I like ones from the farmer’s market and I like heirloom tomatoes, but that’s about it. There is also cheese. Yeah I am going balls to the wall crazy with this Sweet Corn Salad, and I am 100% okay with that. Paleo police please troll somewhere else.
There is really, really nothing like sweet corn, especially from Iowa. I made this Sweet Corn Salad with Iowa Deardorff corn because it is the best according to my bf. I can’t say I am a corn connoisseur, but this sweet corn is bomb! We actually brought back almost 4 dozen sweet corn that I roasted, cut off the cob and froze to use later. There is possibly even more corn recipes in the future. We will see!
Happy Labor Day everyone! I have spent the weekend hosting friends for an annual concert we all go to. It was so much fun but now I am exhausted, and I don’t want the weekend to end. I am hoping to get back into the kitchen today though and whip up some new recipes for the blog! What kind of recipes would you like to see? Tell me in the comments!
- 6 cups of corn, about 6 large corn cobs
- 3 cups cubed cucumber, peeled
- 8oz raw mozzarella, for dairy-free use vegan mozzarella, cut into small piece
- 1/4 cup + 2 Tbls olive oil
- 1/4 cup + 2 Tbls white wine vinegar
- 1 tsp sea salt
- 1 tsp black pepper
- 1 cup lightly packed basil, chiffonade
- 3/4 cup chopped green onions
- Optional: Cook corn on the cob for 5 minutes then cut off the cob and place into a large bowl. I think this brings out the natural sweetness of the corn, but you can also use raw corn!
- In the large bowl, add the cucumber and mozzarella to the corn.
- In a small bowl, whisk together olive oil, white wine vinegar, salt and pepper until well combined.
- Drizzle dressing into large corn mixture top with basil and green onions then toss to coat everything evenly.
- Place into the fridge for at least 15 minutes to let the flavors meld.