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Fresh Corn and Cucumber Salad
Laurie

Easy Summertime Corn Salad

This summer, I have had an obsession with fresh corn. There is a farm stand outside of our town of Hendersonville, NC., called McCalls. They pick their produce on the day you buy it. I have been buying their corn and more all summer long.
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Servings: 0
Ingredients Method

Ingredients
  

  • Ingredients:
  • 4 Ears of Corn – sucked and cleaned
  • 2 Mild Italian Peppers – seeded and chopped in a small dice
  • 1 cup Cherry Tomatoes – assorted colors – cut in halves
  • 1 cup Pickling Cucumber – sliced into small cubes
  • Fresh Basil – lightly chopped
  • Fresh Dill – lightly chopped
  • ½ cup Feta Cheese - crumbled
  • Dressing:
  • ½ cup Extra-Virgin Olive Oil – you can use basil flavored oil if desired
  • ½ Lemon – freshly squeezed
  • 2 tbsp. Red Wine Vinegar
  • 1 Garlic Clove – minced
  • 1 tsp. Sugar
  • ½ tsp. Kosher Salt
  • ¼ tsp. Freshly Ground Pepper

Method
 

  1. Instructions:
  2. Bring a large pot of water to a boil. Add the ear of corn to the boiling water. Let the water come back to a boil for one minute, then turn off the heat and cover the corn. Let it sit for 7 to 8 minutes. Remove the corn. Let the corn cool.
  3. In the meantime, while the corn is cooking, chop the peppers, tomatoes, cucumbers, basil, and dill. Set aside.
  4. To make the dressing start with placing the lemon juice and red wine vinegar in a small mixing bowl. Slowly, add the olive oil. Whisk until emulsified—season with the garlic, sugar, and salt, and pepper. Adjust the salt and pepper to taste.
  5. Finally, mix the corn, all the chopped veggies, and herbs. Add the dressing to coat the salad. Garnish with extra basil and dill. Serve immediately.
  6. You can prepare the corn salad a day in advance if that helps with your meal's timing. It helps meld all the flavors.
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