Issue 1 – Summer
Mexican Corn Salad
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: crumbled vegan feta cheese or grated cheese, avocado slices, extra cilantro
Instructions
1 – If using fresh corn, cook the corn kernels in boiling water for a few minutes until tender. If using frozen corn, thaw it according to instructions.
2 – In a large bowl, combine the cooked corn kernels, diced red bell pepper, jalapeño pepper, red onion, and chopped cilantro.
3 – In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper.
4 -Pour the dressing over the corn mixture and toss well to coat all the ingredients evenly.
5 – Taste and adjust the seasonings according to your preference.
6 – Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
7 – Before serving, give the salad a good stir. If desired, top with crumbled vegan cheese, avocado slices, and extra cilantro.
8 – Serve chilled as a side dish or as a filling for tacos, burritos, or as a dip with tortilla chips.
9 – Enjoy your refreshing and flavorful Mexican Corn Salad! It’s perfect for summer gatherings or as a colorful addition to your meals.
Raw Corn Tortillas
Ingredients
- 2 cups fresh corn kernels
- 1/2 cup ground flaxseeds
- 1/4 cup water
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt (adjust to taste)
Instructions
1 – In a high-speed blender or food processor, blend the fresh corn kernels until smooth. If needed, add a small amount of water to help with blending, but aim for a thick batter consistency.
2 – In a mixing bowl, combine the ground flaxseeds and water. Let it sit for a few minutes until it thickens to create a flax “egg.”
3 – Add the blended corn, lime juice, ground cumin, and sea salt to the bowl with the flax “egg.” Stir well to combine and form a batter.
4 – Line a dehydrator tray with a non-stick sheet or parchment paper.
5 – Spoon the batter onto the tray, spreading it evenly to create thin tortilla rounds. Aim for a diameter of about 5-6 inches.
6 – Dehydrate the tortillas at around 115°F (46°C) for 6-8 hours or until they become pliable but still hold their shape.
7 – Carefully flip the tortillas and remove the non-stick sheet or parchment paper. Continue dehydrating for another 2-4 hours or until they reach the desired texture.
8 – Once dehydrated, remove the tortillas from the dehydrator and let them cool completely. Keep in mind that these tortillas are not cooked and will have a different texture.
Garden Tips
Hand pollination (optional): If you want to ensure optimal pollination, you can also try hand pollination. Gently shake the tassels of each corn plant, causing the pollen to fall onto the silks below. Repeat this process for each plant in your corn block.