We don’t often think of eating corn raw but—especially in the height of summer when quality is high and quantity abounds—it can be a sublimely sweet, crisp, juicy treat. This salad abounds with crunchy textures, contrasting flavors, and wonderful color.
Besides serving it as is, you can vary the presentation (and use more items from your summer CSA box) by julienning several leaves of leaf lettuce (dark red varieties such as Red Oak or Lolla Rossa are great), dress them lightly with oil and vinegar, and make a bed for the corn salad on individual plates.
Jicama is a root vegetable that resembles a turnip-shaped potato. Its juicy, creamy white flesh has a delicate, sweet flavor and a lovely, crisp texture that resembles a water chestnut or raw potato. It is usually eaten raw in salads or with salsa, chile powder, lime juice, or other seasoning.
— Lisa Gordanier and Mi Ae Lipe
Explore the contents of Bounty from the Box: The CSA Farm Cookbook. Download free sample chapters, including the complete table of contents.
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