Fresh Corn & Green Bean Salad

Preparation info
    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

At Ripe we still think the best and easiest way to eat corn is hot on the cob with lashings of butter. Coming in a close second however is cooking the corn and slicing off the kernels to add to a simple salad, like this one here.


  • 2 fennel bulbs, roots trimmed
  • 1 tbsp soft brown sugar or liquid honey
  • juice and zest of


Thinly slice the fennel and place in a bowl with the brown sugar and lemon juice. Allow to marinate for 20 minutes.

In a large saucepan pour in enough water to cover the corn cobs. Bring to the boil and cook until the cobs are tender, approximately 10 minutes. Remove from the water. Reserve the water and keep it on the heat.

In the boiling water blanch the trimmed beans for 2 mi