While my daughter was on her beach vacation, she was introduced to fresh raw corn in a salad. She loved the wonderful sweetness and crunch of the raw corn that really complimented the salad greens. When she came home she had to recreate this salad and also used some salad greens from her garden.
Try throwing some fresh raw corn into the mix of your next summer salad! Also try another delicious Fresh Corn Salad.
Summer Salad with Fresh Corn Recipe:
How To Choose Fresh Corn – How To Choose Corn On the Cob:
As soon as corn is picked, it’s sugar begins a gradual conversion to starch, which reduces the corn’s natural sweetness. Corn will lose 25% or more of its sugar within 25 hours after harvesting it. Fresh corn, if possible, should be cooked and served the day it is picked or purchased.
Between purchasing and cooking, keep the corn moist and cool. Pack in a cooler for the trip home from farm or market and refrigerate corn immediately after taking it home. By refrigerating the corn it helps the corn stay sweet by not letting the sugars turn to starch.
If for some reason corn is not being used immediately or has been purchased from the supermarket, add sugar to replace that which has been lost. Add one teaspoon sugar for each quart of water.
Use within 2 or 3 days.