Corn salad with bell pepper and cucumber

I so much regret that I am unable to find non-GMO corn on a cob anywhere around here. I like corn a lot and I would like to eat it more often. However, I allow myself for a corn dish only occasionally because the only corn I can buy is frozen in plastic bag and plastics can leach unhealthy chemicals into food. This is so strange – non-GMO blue corn exist, they make chips out of it. Why don’t they sell it in a healthier form?

Corn salad with pepper and cucumber 1

This salad is both very filling and refreshing, perfect for a hot summer day. I love the fresh smell of cucumber and bell pepper in it.

Yields about 8 cups.


1 lb (453g) frozen corn,

1 red bell peppers,

2 small cucumbers, unpeeled,

2 tablespoons unhulled tahini,

1 tablespoon dried oregano.

 Corn salad with pepper and cucumber 2

Cook the corn according to the directions on the package and let it cool off. Chop the vegetables into small cubes, similar in size to corn kernels. Mix the ingredients together. Add oregano and tahini and mix everything very well again. Refrigerate for 30 minutes before serving.