Ingredients
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
Instructions
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.