Corn and Cucumber Salad
We’re officially in the dog days of summer. It’s hot and humid and the only place I want to be is by the pool, on the beach or in my air conditioned house. It’s on days like these that the last thing I want to do is turn on my oven. So, I figure out other options for dinner. Sometimes I’ll grill, sometimes I’ll make salads and other times I’ll combine the two. This salad is a perfect example: it’s super easy, super light and has a wonderful smokey flavor thanks to the grilled corn.
There’s nothing better on a hot day than a nice salad. They’re light, refreshing and if they have a grilled protein, they can be a wonderful main dish. But you don’t have to have a protein. A salad filled with fresh, delicious, seasonal vegetables can make a wonderful side. I love a salad made up of baby gems and heirloom tomatoes or Persian cucumbers and white corn or garbanzo beans and marinated artichoke hearts or all of the above. There are just so many possibilities. You could use all these vegetables and more and never have the same salad twice.
This time around I used corn and Persian cucumbers. While raw corn is great in this salad (especially if you don’t have a lot of time), I wanted to grill it. As I said it’s hot out and nothing’s better on sweltering days than grilling outside. I know you’re standing over a hot flame which isn’t ideal, but the flavor that comes from the grill just can’t be beat. Grilling the corn not only gives it a beautiful char and smokey taste, that smokiness permeates through the whole salad. Add a little lemon juice and some fresh herbs and you have a bright delicious salad. It’s great for a small family dinner and even better for a potluck.
So, grab that corn while you can as it’s only around until the end of the month. But that means you still have a few weeks left to make this salad. A salad that will take you from July all the way through September.
Notes
Adapted from Better Homes and Gardens
Ingredients
- 3 - 4 ears of corn
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 1/2 cup each of fresh basil and mint, chopped
- 3 Persian cucumbers, chopped
Instructions
- Preheat grill to 350 degrees F.
- Shuck the corn and place over the flame for about 5 minutes, turning once or twice to get an even char. Remove from grill; cut kernels off the cob, place in a large bowl and set aside.
- Whisk together the lemon juice, oil, basil, and mint in a small bowl; set aside.
- Add the cucumbers to the bowl of corn kernels.
- Pour the dressing over the cucumber and corn. Toss to coat.
- Chill in the refrigerator for at least an hour, then serve.
