from Spring into Health with Anouk and Danielle
2 Ears of Corn
1 Cucumber
Olive Oil
Salt and Pepper to taste
1/2 sm Onion or Scallion, thinly sliced
Juice of 1 Lemon or Lime
1 tsp Maple Syrup
1 Hot Pepper
Mint, Parsley, Cilantro Leaves, torn
Poach the corn in boiling water for three minutes (more if needed but
summer corn is so tender it could even be eaten raw). As a variation
brush the corn with olive oil and season with salt and pepper. Grill
on the barbecue or in a grill pan turning until tender, about ten
minutes. Less if needed. In a bowl combine the onion the juice of the
lemon or lime and let stand. Stir in the maple syrup, the thinly
sliced hot pepper and season with salt and pepper. Cut the kernels off
the cobs. Add the onion dressing and toss. Add the mint, parsley and
cilantro and toss again.