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Thursday, July 26, 2012

Summer Corn Salad with Cucumber, Radishes, Scallions and Tomatoes

I love summer.  Fresh vegetables right from the farm.  Lots of corn and many ways to use it.
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

1 comment:

  1. This looks delicious and easy! I'm going to try it. My son has braces right now, so can't eat corn on the cob - this would be a great alternative. Thanks, Sharyn!