SUMMER CORN SALAD WITH CHIMICHURRI DRESSING

I love corn, and can say that we are spoiled up in Quebec (where I am originally from) as we got some of the sweetest, juiciest corn over there.  It seems corn is popular with everyone these days; especially kids. 

It's too bad that companies such as Monsanto had to play with mother nature.  They came up with a GMO (genetically modified organism) version of corn that is now mainstream, and potentially harmful to our health. Studies on rats have shown GMO corn to cause tumors and multiple counts of organ damage

GMO corn also contain BT toxin, a pesticide added to the DNA of the corn.  BT is an aggressive toxin that damages cell membranes and kill insects by literally making their stomachs burst.  Even though Monsanto claims the product is safe for human consumption, we do not have the long term studies to prove it . GMO corn is actually banned in most of Europe, and in 26 countries around the world. That alone should ring some sort of alarm. I personally would rather not take a chance with it.  Since most conventional corn is GMO nowadays, I steer away, and only buy organic.

So as much as I love corn, I only can eat it when in season as it is the only time that I can find it organic.  Unless I buy frozen organic of course, but it is not quite as tasty.  So now that I got my hands on some fresh organic corn, I was very excited to use it for a recipe. This salad came out so delicious, and became one of my new favorites!

SUMMER CORN SALAD WITH CHIMICHURRI DRESSING


Ingredients:

For the salad:

• 4 corn husks
• 1/2 small red onion, chopped finely
• 1 red pepper, seeded and chopped
• 2 carrots, grated
• 2 celery stalks, chopped
• 1 jalapeno, seeded and chopped very small (spicy, optional)
• 1 cup of spinach, chopped small
• Sea salt and pepper to taste

For the chimichurri dressing:

• 3 garlic cloves, chopped
• 1 bunch of Italian parsley (2 cups) 
• 1/4 cup of fresh lemon juice
• 1 tablespoon of apple cider vinegar
• 1/4 cup of olive oil
• 1/2 teaspoon of paprika
• 1/4 teaspoon of crushed red pepper flakes
• Sea salt and pepper to taste

Preparation:

1. Bring a large saucepan filled with water to a boil.
2. Remove the corn from the husk. and place the corn in the saucepan. Boil for about 7 minutes until it is tender,
3. Remove the corn from the water with thongs, let it cool.
4. Once cooled, slice the corn kernels off the cobs.  Put the corn kernels along with all the salad ingredients in a large bowl and mix well.
5. In a food processor, put all of the chimichurri dressing ingredients together and process until pureed.
6. Add the chimichurri dressing to the salad and blend well.

Enjoy!

This will make 4 servings