Cucumber Corn Salad
Cucumber Corn Salad is an impressive dinner. Made with 6 ears fresh corn or 2 1/2 c. frozen whole corn, thawed, 1 c. coarsely chopped cucumber, 1/3 c. chopped red pepper, 1/4 c. chopped onion and 3 tbsp. vegetable oil, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
If using fresh corn, husk silk.
With sharp knife, cut kernels from cob.
Cook corn in 1-inch boiling water for 5 to 8 minutes, until tender.
Drain and rinse under cold water; drain again. Place corn in large bowl.
Add cucumber, red pepper and onion.
In small bowl, combine remaining ingredients, except green peppers. Pour over salad and toss.
Cover and chill at least 2 hours.
π· Perfect Pairings
Complete your meal with these
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