My good friend Amy made this for us one summer evening, and my husband who doesn't really go out of his way for veggies LOVED it. (I know corn is more of a grain than a vegetable, but we grew up in the 70s and our moms counted it as a vegetable.)
It's a light, refreshing, and flavorful salad. I still need to perfect it, but since I keep going back to my texts to get the recipe, I'm finally committing it to the blog. I'll try to remember to make changes here as I adjust the recipe. What Amy sent me was not an exact recipe, so the way I quantified it here is me ballparking it.
- 4 large corn cobs, grilled & cooled/refrigerated
- 1 cucumber, peeled, seeded, and diced
- 1/3 cup finely diced red onion
- 2-3 tablespoons fresh finely diced jalapeño pepper
- 1/4 cup (or so) cilantro, chopped
- juice of one small lemon
- 1/2 to 1 tsp salt
- 1 teaspoon chili powder
- (Watch this video if you want to see how one person grills corn.)
- Carefully cut the corn kernels from the cob and place in a large bowl. (Watch this video for corn cutting tips.)
- Add the rest of the ingredients, starting with only 1/2 teaspoon salt. Mix thoroughly.
- Taste to see if you want to add more salt (or any other ingredient).
- Cover and refrigerate until ready to serve.
Makes about 6-8 cups of corn salad.