Corn on the Cob -- It's Not Just for Cooking

RAW CORN AND TOMATO SALAD

Start to finish: 15 minutes

Servings: 4

3 tablespoons walnut oil

1 1/2 tablespoons red wine vinegar

1 teaspoon fresh thyme leaves

3 ears corn, husks and silk removed

1 pint cherry tomatoes, halved

1 small red onion, diced

15-ounce can chickpeas, drained

4 cups baby salad greens

4 strips bacon, cooked and crumbled

4-ounce log goat cheese, crumbled

Chive blossoms, broken up (optional)

In a medium bowl, whisk together the walnut oil, vinegar and thyme. Set aside.

Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs.

To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture. Garnish with crumbled bacon, goat cheese and chive blossoms, if using.

Nutrition information per serving (values are rounded to the nearest whole number): 416 calories; 192 calories from fat; 22 g fat (6 g saturated; 0 g trans fats); 20 mg cholesterol; 43 g carbohydrate; 18 g protein; 10 g fiber; 612 mg sodium.