Last night, I used two ears of corn for a wonderfully cool, refreshing salad.
Hope you enjoy it as much as we did.
Summer Corn Salad with Cucumber, Radishes, Scallions and Tomatoes
Makes 8 servings
A wonderful, raw salad perfect for hot summer nights.
Kernels from 2 large ears of corn
2 kirby cucumbers, cubed
16 cherry tomatoes, quartered
1/2 cup cubed red bell pepper
1/2 cup cubed orange bell pepper
1 bunch radishes, cubed
4 scallions, sliced 1/4”
1/4 cup finely chopped red onion
1/4 teaspoon cayenne pepper
1/4 teaspoon smokey paprika
2 tablespoons chopped fresh cilantro
Zest of 1 lime
Juice of 1 lime
Salt to taste
In a large bowl, combine all the ingredients. Mix gently to blend well.
Place in the refrigerator for at least one hour to allow flavors to meld.
As a variation, we added some cubed, leftover steak to the salad for a wonderful, no cooking salad. Perfect for a hot summer night.
Sharyn J Rosler copyright July, 2012