Corn Cucumber Salad

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.