Corn & Cucumber Salad

3

Corn & Cucumber Salad
My girlfriend and I drove out to some of the great farm stands on eastern Long Island last weekend and came back with a great selection of fresh local grown produce. I prepared this simple corn-cucumber salad that had such a nice flavor.

2 medium cucumbers
2 cups fresh corn, cooked and cooled
1/2 medium onion, thinly sliced
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon fresh cracked black pepper

Peel the cucumber and slice it in half lengthwise, then slice thinly. Place in a bowl along with the remaining ingredients. Toss to combine. Cover and refrigerate for at least 4-8 hours before serving to allow the flavors to combine.

Serves 6-8

3 Responses

  1. stephday says:

    This looks like a great side dish for the summertime!

  2. Curt says:

    Hey, I've never thought of combining corn and cucumbers. I love corn in just about anything.

    And I'll bet it's sweet too with the sugar. Growing up in Texas, I learned to lightly sprinkle sugar on a green salad rather than using salad dressing. I still do that to this day.

  3. This looks like the perfect side dish for grilled chicken!

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