Cucumber, Corn, and Cilantro Salad Recipe
Cucumbers, sweet corn, fresh herbs, and juicy tomatoes combine for a summer salad at its best in July, when sweet corn rules the garden and roadside stands. If the grill is hot, cook the corn on the cob over the hot coals rather than steaming it, to give it more flavor. Our Maple Balsamic Vinaigrette will quickly become a staple, delicious on a variety of salads all year round.
- 6 large ears fresh Golden Cross Corn or Ambrosia Corn on the cob, shucked
- 1 pint cherry tomatoes, sliced in half
- 1 medium cucumber, diced into ½-inch cubes (about 1½ cups)
- 1 small sweet red onion, thinly sliced and finely chopped (about ½ cup)
- 1/2 cup finely chopped fresh Italian leaf parsley
- 1/2 cup finely chopped fresh cilantro
- 1 lemon, juiced (about 2 tablespoons)
- ¼ cup Maple Balsamic Vinaigrette
- Salt and freshly ground pepper
- In the bottom of a large stock pot, add one inch of water and a teaspoon of salt. Place the corn in the pot, in neat layers. Cover the pot and bring to a boil over high heat. Cook until the corn is tender, about 5 minutes. Drain in a colander and cool enough to touch. Cut each ear in half and stand on the end to cut off the kernels. This should yield about 3 cups.
- In a medium salad bowl, combine the corn, tomatoes, cucumber, onion, parsley, and cilantro. Add the lemon juice and toss.
- Prepare the Maple Vinaigrette, pour in ¼ cup, and toss with to coat, adding more if you like. Season with salt and pepper to taste.
- Cover and refrigerate until chilled, at least 2 hours or up to overnight. Serve chilled.