Recipe of The Month: Garden Corn Salad

A summer treat combining garden flavors I love:

4 cobs of sweet corn
3 scallions, chopped
1/2 cucumber, peeled and seeds removed and cut into quarter inch dice
1/2 jalapeno pepper, seeds and ribs removed and diced very fine
1/4 c cilantro, roughly chopped
1 lime
kosher salt and freshly ground pepper, to taste

Cut the corn kernels off the cobs and blanch them in boiling water for three minutes (If you want to sweeten up your corn add 1/4 cup of granulated sugar to the boiling water before you blanch the corn). Drain the corn and run under cold tap water to stop the cooking.

Combine the corn, scallions, cucumber, jalapeno, and cilantro in a medium bowl. Squeeze the juice of the lime over the mixture and season with the salt and pepper. Let the mixture sit at room temperature for 20 minutes for the flavors to combine. This is a cold or room temperature salad.

You can leave the chile out or you can add more. Or you use any chile you like/have on hand.

My Garden Corn Salad is really good with anything. I used it as a salsa for tacos last night. But it can be used on top of grilled/sauteed fish, in burritos, as a salsa with tortilla chips, as a relish on a green salad, or as a stand alone side. Enjoy!