Cook's Garden Recipes - Fresh Corn Salad

Fresh Corn Salad

Cool and refreshing, this salad is best if you can make ahead and leave to chill overnight. It’s colorful and sweet, and has the consistency of a chunky salsa but without the heat. Serve on a soft leaf of butter head lettuce as a base.

6 Ears of corn (4 cups cooked corn kernels) 1 small red onion (1/2 cup chopped) 1 cucumber (1 cup chopped) 2 tomatoes (2 cups chopped ) 1/3 cup minced flat leaf parsley 1/3 cup minced cilantro 1 fresh lemon or lime, juiced Dijon Vinaigrette: 1 tablespoon Dijon mustard 1 garlic, minced ( 1 Tablespoon) 1/2 teaspoon sugar 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 cup apple cider vinegar 2/3 cup olive oil
For the Salad: Peel the corn and cook in one inch of boiling water until tender, about 6-8 minutes. Remove from the heat and cool. Break cobs in half, and cut off the kernels into a bowl. Measure out about 4 cups and place in a large bowl. Peel and diced the onion, peel, quarter and seed the cucumber, cutting it into small pieces. Cut the tomato into small ½ inch pieces and stir all together with the corn kernels. Dress with the chopped parsley, cilantro, and lime juice In a small bowl or mason jar, mix together the ingredients for the Dijon vinaigrette. This will make about 1 cup of dressing that can be used for other salads. Measure out about 3 or four tablespoons and dress the corn and cucumber salad. Taste and adjust seasoning. Serve chilled.