Fresh Sweet Corn, Cucumber and Tomato Salad

by | Aug 13, 2019 | CSA Member Updates, Recipes

Found on the New York Times Cooking website, this recipe by Martha Rose Shulman can be used as a simple salad, served as a topping for whole grains, or as a salsa accompanied by grilled chicken or fish.
Prep time: 20 minutes
Servings: 6
1 to 1 1/4 pounds ripe Tomatoes, cut in small dice
1 regular Cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears Sweet corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 jalapeño peppers, minced (seeded for a milder salad)*
Salt to taste
1/4 cup chopped Cilantro
2 Tablespoons Rice vinegar
1 Tablespoon fresh Lime juice or lemon juice
2 Tablespoons Extra Virgin Olive Oil
Optional: 1 ounce Feta cheese, crumbled (about 1/4 cup)
*(Note: 1/2 teaspoon Aleppo pepper or 1-2 Serrano peppers may be substituted for the jalapenos)
Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

CSA Produce

Produce Featured in this Recipe

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Sweet Corn

Sweet Corn

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