Corn Kernel Salad

Makes 4 servings


  • 4 ears sweet corn (estimate 1 per person)
  • 2 teaspoons fine sea salt
  • 1/2 cup fresh basil leaves, torn or fresh flat-leaf parsley or cilantro, finely chopped
  • 1/2 cup red onion, diced
  • Juice of 1 lime
  • 2 to 3 tablespoons olive oil
  • 12 to 15 small tomatoes (such as cherry, grape or pear), sliced in half
  • 1 1/2 teaspoons Madras curry powder (Plan B: 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon and 1/8 teaspoon cayenne)
  • Ground black pepper

Husk the corn thoroughly, including the interior silk. Lay the corn on a work surface. Use one hand to anchor the corn, while you place the edge of a sharp, wide knife against the kernels. Move the blade away from your anchoring hand, in a horizontal direction, allowing the kernels to fall as they are cut. 

In a small saucepan, bring 2 cups of water  to a boil. Add the salt and kernels and cook for about 60 seconds. Drain the kernels, using a strainer, and rinse under cold water.

Transfer the kernels to a medium bowl. Add the rest of the ingredients, stirring with a wooden spoon as you proceed, tasting for the intensity of the spices and salt. Season until you've hit all the right notes. Keeps for one day, covered in the refrigerator. 

Source: The Meat Lover's Meatless Cookbook by Kim O'Donnel

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Vegetable Yaki-Soba with mushrooms

  • 1 package soba noodles

  • 2 tablespoons toasted sesame oil

  • I onion, cut in thin half moons

  • 2-3 cloves garlic, minced

  • 1 carrot, cut into matchsticks

  • 5 shitake mushrooms, cut into bite-size pieces

  • 4 cups water

  • 1/3 cup tamari or shoyu

  • ½ pound firm tofu, cut into ½" cubes or fried tofu cubes

  • 1 tablespoon freshly grated gingerroot

  • 2 cups chopped bok choy

  • 2 scallions, cut into thin slices

  • This traditional Japanese dish is one of my favorite dishes. My daughter has loved yaki-soba from kindergarten to college. I like to pan-fry the tofu cubes before adding them but the dish is equally good if the tofu is added raw. Soba is a hearty noodle made from buckwheat and wheat flour. Watch our video about soba.

Prepare soba noodles according to package directions. Drain and set aside.

Heat oil in a 4-quart soup pot. Add onion and garlic; sauté over medium heat until onion begins to soften. Add carrot and mushroom pieces; sauté a few minutes more. Add water, tamari, tofu and gingerroot. Bring heat up until mixture begins to simmer. Cover and let simmer for 10 minutes. Add bok choy and simmer until leaves are bright green. Serve this dish by placing a handful of noodles in each serving dish. Ladle broth and vegetables over the noodles. Garnish with scallions.

Preparation time: 30 minutes
Makes 4 servings

Reprinted from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008).