Corn and Raspberry Salad – Perfect recipe for Summer!

Happy (almost) 4th of July everyone!  I hope you all have fantastic weekend/holiday, whether it is fun filled and on the go, and nice and relaxing.

Here is a recipe I made a couple weeks ago in my cooking class that would be a perfect accompaniment to any summer get together!!

It’s light and bright, and of course DELICIOUS!

Raspberry & Corn Salad

What you need:

3 tbsp lime juice

1 tbsp olive oil

3 ears of corn, or 2 1/2 cups frozen whole kernel corn (thawed)

1 medium, fresh poblano pepper, seeded, and diced

1/4 cup thinly sliced green onions

1/4 cup fresh snipped cilantro

1 1/2 cups fresh raspberries

1 medium avocado, seeded, peeled, cut into cubes

In medium sized bowl whisk together your lime juice, oil, black pepper to taste and 1/4 tsp of salt if you desire.  If using ears of corn – cut the corn from the ears once it’s cooked (something that would add a lot of flavor is if you grill the corn), the chopped radishes, pepper, green onions, and cilantro.

Toss until well coated.

Add avocado and raspberries just prior to serving.

**A few tips:

1) Leave the avocados on the side – if you are afraid the entire salad won’t be eaten in one sitting – that way you can top it with avocado – but don’t have to worry about them browning in the salad if you don’t eat it right away

2) Remember many pepper (except bell/sweet) have volatile oils in them – that can irritate skin/eyes etc.  Exercise caution when cutting the poblano pepper – make sure to wash your hands or use gloves.



Serving Size 3/4 Cup:

Calories: 116

Total Fat: 7 g

Saturated Fat: 1 g

Sodium: 205 mg

Total Carbohydrate: 15 g

Fiber: 5 g

Sugars: 5 g

Protein: 2 g

I originally came by way of this in the most recent issue of Diabetes Forecast.  This got rave reviews from my class, and myself.  I was even suprised how good the radishes were – I’m not a huge fan of radishes, however they added a really nice crunch to the salad that I was not expecting.

Have a Happy Holiday!

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