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Corn Salad

Hi all! Ashley here. Aubrey's on vacation this week so I got to play in the kitchen today and create a recipe for you with all the colorful items we rescued this week. I didn't have much time, which I guess is often the case these days, so I kept it nice and simple for you. To me, food doesn't have to be fancy to be delicious. In fact, the foods that are best for our bodies are actually the ones that are the most simple.

I don't know about you, but I've got lots of corn around here from the last couple of boxes. I couldn't resist featuring it today since this week we rescued that gorgeous organic, non GMO corn from right here in Wooster, Ohio. This is a perfect side dish on a busy late summer school night. You could even use it as a salsa.

Corn Salad

2 ears (about 2 cups) Perfectly Imperfect corn, cooked (boiled or grilled) and sliced from cobb.

1 cup Perfectly Imperfect tomatoes, chopped

1/2 cup Perfectly Imperfect onion, diced

1/2 cup Perfectly Imperfect bell pepper, diced

For Dressing:

2 Tbsp. olive oil

2 Tbsp. vinegar

1 Perfectly Imperfect lime, juiced

1/4 tsp. salt

1/4 tsp. pepper

fresh herbs

Combine all salad ingredients in a bowl. Mix well to combine. In a separate small bowl combine dressing ingredients and stir well. Pour over salad and mix well. Serve alongside your favorite grill food.

It can't get much simpler than that! It may not be gourmet and it may not be perfect, but that's the way we like it, perfectly imperfect! Don't forget to show us what you're up to in the kitchen this week. Keep posting on Instagram and Facebook and tagging us @perfectlyimperfectproduce so we can share your ideas with others.

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