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Food for Thought Friday: controversial opinion ➡️ raw corn is my favorite corn 🌽
 

Hello!

Today's subject line says it all: raw corn is my FAVORITE way to eat corn this time of year. If you grew up like me - only ever eating summer corn on the cob or winter corn from the freezer - then you may never have considered eating corn raw. So let me introduce you one of my favorite summer delights...

Raw corn is juicy and sweet just like cooked corn, except crisper and with a slight starchiness that I find delectable. Plus, anytime I can skip a step and have something be MORE delicious, you know I'm gonna be ALL ABOUT IT!

Since there's no cooking involved here(!), let me tell you about my three favorite ways to eat raw corn:

  1. In a crispy-veg-salad (that's my new working name for "marinated salads") that lasts a couple days in the fridge! You can find a quick description of my fav summer version that includes corn here.
  2. As a crunchy topping to add a "fresh" element to cooked veggies - try scattering raw corn over your grilled zucchini, eggplant, summer peppers, etc. Add fresh herbs or green sauce too and YUM: summer at its best!
  3. On top of a lettuce salad; it tastes especially awesome in combo a salty cheese like feta and maybe some nuts, etc.

For any of these, all you have to do is husk the fresh summer corn (annoying but worth it) and then cut it up. I prefer to put the cob down flat on the cutting board and slice longways. This helps the kernels from flying everywhere. See second pic below - using a smaller knife can help keep things tidy!

Raw corn is so simple, that's all I have to say! If you've never tried it, I hope you'll give it a go, and if you do - please report back!!

In other news, this is the last chance to sign up for the third/semi-final round of my zoom class - Intuitive Cooking Tonight! on Tuesday July 20th. Sign ups close Monday night so if you're interested, hop to it! In this class you'll learn my 20-minute-dinner formula for using up what I have to make a delicious meal, and I'll coach you through making a real dinner this way during the class! There are two time slots for East Coast or West Coast dinner. Learn more/sign up here, and use the discount code READER for $10 off. (Also - if you'd be interested in doing a private version of this class for your company or non-profit, reach out to me and I'd love to discuss!)

Finally... do you have any burning summer (or general) questions you're wishing I would address? I could use some inspiration and my favorite place to get it from is YOU! Reply back and let me know what you'd love to read/learn about.

Happy Friday! Enjoy some more raw corn inspiration photos below.

Love,
Jess
All photos are taken by me and recipes written by me, unless otherwise noted.

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Hi, I'm Jess! I help health-conscious, busy people transform their cooking from chore to lifestyle through intuitive cooking, which I teach through online classes, free content, coaching and more. This is my newsletter, Food for Thought Fridays, where I share highly actionable tips and inspiration to help you cook more intuitively (which makes cooking feel easier and SO much more fun!). Once a month, I share a recipe that's really worth making, and I only share those with my email subscribers. Sometimes the text above may include affiliate links, meaning (at no additional cost to you) I get a commission if you click through and make a purchase. This helps me to continue to share free content, so I would love it if you buy through my link! Thank you for supporting Garlic Press Jess!

    I currently work + live on land that is the unceded territory of the Ramaytush Ohlone. And I can't wait to eat at Cafe Ohlone! Check out this article about them.


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