Cucumber, Corn and Tomato Salad

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Chef Devon Sanner’s
Local Vegetable Recipes
Cucumber, Corn and Tomato Salad

Sweet Corn- Aguiar Farm-Paulden, AZ

Armenian Cucumber-Westover Farm-Tucson, AZ

October 5th, 2020

Ingredients:

  • 1 cup Cucumber, seeded and medium diced (if using thin-skinned cucumber, like Armenian, English, or Persian, you can leave the skin on, otherwise peel)

  • 1 cup Tomatoes, medium diced

  • 2 ears (approximately 1 cup) Corn, roasted

  • ½ cup Red onion, medium diced

  • 1 Jalapeño (optional), seeded and finely diced

  • 2 cloves Garlic, minced

  • 2 Tbs. Olive oil

  • 1 Tbs Lime juice

  • ⅓ cup Chopped fresh herbs (I like this with cilantro, basil, and mint)

  • Salt & ground black pepper To taste

Procedure:

  1. Roast corn in the husk in 400 F oven for 30 minutes, or microwave in the husk for 8 minutes. Remove the husk and silk, and shave the kernels from the cob.

  2. Combine all ingredients in a mixing bowl and toss together. Taste and adjust seasoning with salt and pepper to your liking. Serve immediately, or let cool in the refrigerator for 30 minutes to let the flavors marry.

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