Fresh Corn Salad

This salad travels well and is served at room temperature. Keep refrigerated until ready to serve.

Make this recipe when corn is at its peak and a bargain. This refreshing cold salad depends on the freshness of the ingredients. The recipe easily doubles or divides, depending on your group size. Do not make more than a day ahead and add the tomatoes the day you are serving.

Fresh Corn Salad

Serves 8

8 ears of fresh corn, husks and silks removed

1 pint of cherry tomatoes, halved

1 cup chopped cucumber (peel removed)

6 scallions, sliced thin

2T minced cilantro

Salt and pepper

Dressing

6 T Olive Oil

2 T fresh lime juice

1 T red wine vinegar

1 jalapeno chile, stemmed, seeded and chopped

1 clove garlic minced

½ t cumin

½ t salt

¼ t pepper

Shake all the dressing ingredients in a jar with a tight fitting lid. Cut the corn off the cob and scrape the empty cobs with a flat knife to release the corn sugars. Mix the salad components and dressing. Serve immediately or refrigerate overnight. To refresh the salad, bring it to room temperature and squeeze fresh lime juice over the top.