Fresh Corn Salad

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

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.

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.