One of the things I love about being part of a CSA farm is that I’m learning a lot about how to prepare food. Like, last year I got schooled in sweet corn. Do you cook it? Then you’re doing it wrong!

Fresh from the field corn is so, so good raw. One day when we were there, they taught the kids how to pick and husk the corn in the field, and told them to try it raw. It’s even sweeter raw, and the kids gobbled it up. For the rest of the summer, it was their snack of choice and I didn’t get a chance to cook another ear!

This easy salsa uses farm-fresh sweet corn. If you have a local source, that’s your best option. We love this with chips, but it’s also great tucked in burritos and to top tacos.

Fresh Corn Salsa
(a Kate’s Recipe Box original)
Makes about 2 cups

3 large ears of sweet corn, cleaned and cut off the cob
1/2 green pepper, finely chopped
1/2 red onion, finely chopped
2 Tbsp. chopped cilantro
2 Tbsp. olive oil
2 tsp. lime juice
Salt and pepper, to taste

Stir together the corn, pepper, onion and cilantro.

In a small bowl, whisk together the oil, lime juice, salt and pepper.  Pour over the corn and toss to coat.

Looking for more #farmersmarketweek inspiration? Here is what my fellow bloggers are cooking up today!

Tuesday #FarmersMarketWeek Recipes

• Blackberry Cantaloupe Salad by Palatable Pastime
• Fresh Corn Salsa by Kate’s Recipe Box
• Grilled Peach Napoleons with Easy Bavarian Cream by A Kitchen Hoor’s Adventures
• Individual Peach Oatmeal Crisps by Cookaholic Wife
• Pasta with zucchini, Summer Squash, and Sausage by Karen’s Kitchen Stories
• Sicilian Potato Salad by Jolene’s Recipe Journal
• Spicy Bok Choy by Culinary Adventures with Camilla
• Thai Beef Salad (Nam Tok, ‘Waterfall Beef’) by Caroline’s Cooking
• Zucchini Dip by A Day in the Life on the Farm