Sweet corn and cucumber summer salad is sweet and chunky. The fresh cilantro gives is a fresh salsa twang, that goes well with grilled chicken marinated in lemon garlic with fresh rosemary. Serve cupped in a leaf of butterhead lettuce and head out to eat on the porch.
One of the secret ingredients is a hint of smoked maple syrup, available from Sugar Bob’s Smoked Maple, which adds a bacony flavor, yet is not essential. Makes 4–6 servingsPrint
6 large ears fresh corn on the cob
2 large ripe tomatoes, seeded and chopped into 1/2-inch cubes
1 medium cucumber, chopped into 1/2-inch cubes
1 small sweet red onion, finely chopped
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/2 cup finely chopped fresh cilantro
1 lemon, juiced ( about 2 tablespoons)
3 tablespoons Maple Balsamic Vinaigrette (see below)
1 head butterhead lettuce
Shuck the corn and place in a kettle with water. Bring to a boil and cook for 5 minutes until tender. Drain and cool. Stand on its end to cut off the kernels.
Combine the corn, tomatoes, cucumber, onion, parsley, and cilantro in a large salad bowl. Add the lemon juice and toss.
Prepare the Maple Balsamic Vinaigrette below, and spoon on 3 tablespoons or more to taste. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours or overnight.
1 teaspoon Dijon mustard
1 large clove garlic, finely chopped
1 tablespoon pure maple syrup
1 teaspoon smoked maple syrup ( optional)
2 tablespoons lemon juice
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
Coarse sea salt and fresh ground pepper, to taste
In a small bowl combine the mustard, garlic, maple syrup, lemon juice, and vinegar. Slowly whisk in the olive oil to emulsify. Season to taste with salt and pepper.