During the winter months I tend to snack on pretzels, crackers, and chocolate covered nuts and berries, but the weather is finally warming (we hit 70 degrees today!) and with it, my craving for fresh veggies and fruits arrived! I made it over to the local market on my lunch break and picked up some crunchy sugar snap peas and red seedless grapes for snacking.
While there, I also hand selected the makings for an amazing fresh corn salad that my friend introduced me to on a recent picnic. It’s so fresh, in fact, it’s raw! At first I had apprehensions about eating raw corn just because I had always had it grilled, boiled, or steamed, but it’s so amazing that when both my significant other and I were still raving about it an entire week later, I knew I’d have to try my hand at making it!
I loosely followed this recipe by Rachel Ray and it turned out fantastic! Love how crunchy the raw sweet corn is, especially in contrast to the lime juice and creamy avocado. It’s the perfect HEALTHY complement to your next BBQ picnic! Just be sure to wash all the veggies reeeeally well! I am a stickler on that.
- 1 shallot, peeled
- 2 teaspoons hot sauce
- Juice of 3 limes
- Salt and pepper
- 1/3 cup EVOO – Extra Virgin Olive Oil
- 4 ears corn on the cob, kernels scraped
- 1/2 seedless cucumber, chopped
- 3 plum tomatoes, chopped
- 1 small red onion, chopped or 5-6 scallions, chopped
- 1 small red bell pepper, chopped
- 1 chili pepper, seeded and chopped
Yields: Serves 6
Grate shallot into a mixing bowl. Whisk in hot sauce, lime juice, salt, pepper and EVOO. Add corn, cucumber, tomatoes, onions, peppers and toss to combine.
You can watch a video of Rachel make this salad on her website here.
What are your favorite Summer-time snacks?
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