Summer Corn Salad

I made this corn salad for dinner the other day and it was excellent!
I used the cucumbers and tomatoes grown in my garden.

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Fresh Corn Salad
Prep: 25 minutes Chill: 2 hours Grill: 10 minutes to 15 minutes

ingredients

8
ears corn, shucked
6
fresh tomatoes, chopped
2
cucumbers, peeled, seeded, and chopped
2
green onions, chopped
1
green bell pepper, seeded and chopped
1
jalapeño, seeded and chopped*
1/4
cup chopped cilantro
4
Tbsp. white balsamic vinegar (I used regular brown balsamic vinegar)
3
Tbsp. extra virgin olive oil

directions

1. Preheat grill to medium-high. Brush corn with a little olive oil. Grill corn until lightly browned, turning often to cook evenly; cool. When cool enough to handle, cut corn from cobs.

If your county in under a burn ban please do not operate an out door grill. Instead cut the kernels off the cob and saute them in a frying pan with olive oil.

2. Toss corn with tomatoes, cucumbers, green onions, pepper, jalapeño, cilantro, vinegar, and the 3 tablespoons of olive oil. Season with salt and pepper. Toss and marinate at least 2 hours in the refrigerator before serving. Bring to room temperature to serve. Makes 8 servings.

*Hot chile peppers, such as jalapeños, contain oils that can burn skin and eyes. Avoid direct contact as much as possible. Wear plastic gloves. If using bare hands, wash hands well with soap and water.

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