Corn was domesticated by indigenous farmers of Mesoamerica as early as 8,000 years ago. The crop—known as maize—spread throughout what is now North and South America. In the Southern Appalachian region, Cherokee culture is interwoven with cultivation of corn, where it is one of the Three Sisters, typically planted with squash and beans.
Servings: 6 (1 cup serving size)
Active time: 15 minutes | Inactive time: 1 hour or overnight
Ingredients
- 2 cups cooked and cooled whole grains, such as brown rice, barley, or farro
- 2 cups fresh corn kernels, cut from 3 shucked and cleaned ears of corn
- 1–2 large tomatoes, cored and diced
- 2 scallions, green and white parts sliced, or 2 tablespoons chopped red onion
- 1/4 cup chopped fresh basil or cilantro leaves (or more, if you like)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon or lime juice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper (optional)
Directions
- Put the cooked barley or rice, corn kernels, tomatoes, scallions or red onion, and basil or cilantro in the bowl and mix well.
- Drizzle the olive oil and lemon or lime juice on the mixture and mix well. Sprinkle on the salt and crushed red pepper (if using) and mix again. Taste the salad. Does it need more lemon or lime juice or another pinch of salt? If it does, add it and taste again.
- Cover and refrigerate at least 1 hour and up to overnight.
- Serve cold or at room temperature.