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Sweet Corn, Tomato, and Cucumber

Sweet Corn, Tomato, and Cucumber Salad

 

6 ears of fresh corn

2 large tomatoes, chopped into ½ inch cubes (red or heirloom)

1 medium cucumber chopped into ½ inch cubes

1 small onion, finely chopped

1 red or green bell pepper, finely chopped

1-2 jalapenos (optional)

2 garlic cloves

1 bunch fresh parsley, finely chopped

1 bunch fresh cilantro, finely chopped

2 tablespoons fresh lemon or lime juice

Salt and freshly ground pepper to taste

 

Place the corn in a large saucepan and cover with water.  Bring to a boil and cook until tender, about 10 minutes.  Drain and cool.  Stand each ear on end and cut kernels off  

Combine all ingredients.  Cover and chill.

*recipe adapted from “From the Cook’s Garden”

 

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