You need 6 fresh cobs of sweet corn. Boil the corn as per the directions listed on the Corn Acadamy page. When the corn is cool, remove corn from its cob. In a salad bowl, toss the corn, a couple of freshly diced tomatoes, 2 cups of chopped cucumber, ¼ cup finely chopped red onion, and a pinch of fresh herbs like parsley or basil. Sprinkle with sea salt and freshly ground black pepper. Makes 4 servings. Pour a simple olive oil/vinegar dressing over it or you can use the dressing recipe below:
- 6 Tbspns extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 Tbspn fresh Italian flat-leaf parsley, chopped
- 1 Tbspn Dijon mustard
- 1 Tbspn mayonnaise
Whisk the above ingredients in a bowl and let it sit in the refrigerator for a couple of hours before tossing with the corn salad.