Tag Archives: Corn

Corn, Cabbage and Cucumber Salad

Corn Cabbage and Cucumber Salad

Whenever I return home from vacation, there is nothing I crave more than raw vegetables. Thankfully, the huge pile of mail we came home to contained two cooking magazines full of veggie inspiration: Everyday Food and Whole Living.

This Corn, Cabbage and Cucumber Salad is a riff on the Tricolor Salad from Everyday Food (July/August 2011, p 96). In the original recipe, the purple color is provided by Radicchio rather than red cabbage as in my salad. When I was scanning the produce section at the market for Radicchio, my eyes landed on a solitary, wilted head of Radicchio nestled next to equally sorry-looking Belgium endive. With a fairly steep price tag and a doubtful crunch factor, I opted for red cabbage, which remains remarkably crisp even when it’s pickled. My salad needed crispness, and I could count on red cabbage to be crisp.

It turns out my salad needed more than crispness; it needed pep, life, kick—and desperately. While I’m grateful for the abundance of recipes the folks at Martha Stewart create, this isn’t the first time I’ve found their recipes uninteresting and dull. Time to call in creativity and doctor up the salad. A little lime juice, Serrano pepper, cilantro and Cotija cheese did just the trick, turning a so-so salad into just the thing to satisfy my veggie cravings.

Inspired by Tricolor Salad from Everday Food (July/Aug 2011, p 96)


¼ cup lime juice
1 tablespoon extra virgin olive oil
1 Serrano pepper, finely diced
½ head small red cabbage, cored and cut into 1-inch pieces
2 cups corn kernels (from about 3 ears)
½ English cucumber, sliced into ¼-inch thick half moons or quarters
¼ cup cilantro, chopped
sea salt
freshly ground black pepper
½ cup crumbled Queso Fresco or Cotija cheese

Make the Corn, Cabbage and Cucumber Salad

Combine the lime juice, olive oil and Serrano pepper in a small bowl or cup. In a large bowl, toss together the cabbage, corn kernels, cucumber slices and cilantro. Drizzle the dressing over the top, mix well and season to taste with salt and pepper. Sprinkle Queso Fresco or Cotija cheese over the top just before serving.

Bulgur Risotto with Corn and Shrimp

bulgur risotto with corn and shrimp
For a fresh, simple summertime meal, try Bulgur Risotto with Corn and Shrimp. Using bulgur wheat instead of the traditional Arborio rice boosts this risotto on the healthfulness scale. And because bulgur is a whole grain, it is rich in fiber, vitamins, minerals and protein. Unlike other whole grains such as wild rice or wheat berries, bulgur has a fast-cooking time (10-12 minutes) because it is first parboiled, dried, ground and then sold to the consumer.

Shrimp, corn and lime enliven the bulgur in this dish, giving it a summertime feel. We enjoyed our risotto chilled and served over salad greens. This risotto would also make a great filling for lettuce wraps.

Serves 4


2 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup bulgur wheat
½ teaspoon salt
12 ounces fresh or frozen (thawed) raw shrimp, shelled and deveined
2 cups fresh or frozen corn kernels
1 medium red bell pepper, cored, seeded and chopped
2 limes (1 juiced, 1 cut into wedges)
¼ teaspoon (or more!) red pepper flakes
¼ cup cilantro, chopped


Heat oil in a large pot over medium heat. Cook garlic, stirring, for 30 seconds; add bulgur and salt; stir 1 minute more. Gradually stir in 2 cups boiling water, ½ cup at a time (waiting until bulgur absorbs it to add more), until bulgur is slightly soupy, 8 to 10 minutes. (You might not use all the water.) Add shrimp. Cook, stirring constantly, until it turns pink, 2 to 3 minutes. Add corn, bell pepper, juice from 1 lime and red pepper flakes; stir, adding water to keep mixture creamy. Cook, stirring, until corn and pepper are warmed through, 1 to 2 minutes. Add cilantro; serve with lime wedges.

Recipe from Epicurious.com.