Corn & Cucumber Salad with Lime & Cilantro
It’s hard to beat fresh corn, especially dressed with lime juice to balance the corn’s sweetness and tossed with cucumbers, cilantro and maybe a little tomato.
Serves 4
4-5 ears corn, husked and cooked in boiling water for 1 minute
1 small cucumber
1 green onion, white and green parts thinly sliced or 1 tablespoon any onion, finely diced
A little fresh jalapeno or serrano, minced, to taste
3 tablespoons cilantro, leaves and stems chopped
1 tomato, diced (optional)
1 tablespoon lime juice, more to taste
1 tablespoon olive oil
Salt and pepper to taste
1. Cut the kernels off the corn. I do this in a large bowl to keep the kernels from flying around everywhere.
2. Combine all ingredients in a serving boil and toss well. Taste and adjust seasoning with lime juice, salt, hot pepper.
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