Fresh Corn Salad Recipe

As a follow up to the recent article about the benefits of Living Foods, below is a delicious recipe to use for that local corn that is available! It would be a wonderful addition to your next gathering. May you enjoy it in good health!


Tricia's Corn Salad
Serves: 2-4

A fresh corn salad with a bit of a kick that can be made in no time!
  • 4 ears corn on the cob or 16 oz frozen corn
  • ½ red pepper, diced
  • 1 cup jicama, diced
  • 1 handful cilantro or parsley, chopped fine
  • ½ to 1 cup cherry tomatoes, halved or 1 large tomato, diced
  • 1 to 2 scallions- diced
  • 1 clove garlic (optional)
  • Juice of one lime
  • ¼ cup olive oil
  • Celtic or sea salt, to taste
  • Cumin, to taste
  • Cayenne, to taste
  1. Cut corn kernels from cob or thaw corn
  2. Mix together with rest of salad ingredients
  3. Whisk or blend salad dressing until creamy
  4. Pour dressing over salad and mix thoroughly


Tricia DuSaint, M.S., is an educational psychologist and holistic therapist, a certified Living Foods Instructor and a Steering Committee member of Transition Ozaukee. If you are interested in learning more about Living Foods, please contact:

This recipe has been reprinted with permission from the Ozaukee Living Local Newsletter.

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