Corn, Cucumber, and Cilantro Salad

Makes 4–6 servings
This sweet and chunky salad has the consistency of salsa, but without the heat.

6 large ears fresh corn on the cob
2 large ripe tomatoes, seeded and chopped into 1/2-inch cubes
1 medium cucumber, chopped into 1/2-inch cubes
1 small sweet red onion, finely chopped
1/3 cup finely chopped fresh Italian flat-leaf parsley
1/2 cup finely chopped fresh cilantro
½ cup Maple Balsamic Vinaigrette (see below)
Salt and freshly ground pepper, to taste

1. Shuck the corn and place in a kettle with water. Bring to a boil and cook for 5 minutes until tender. Drain and cool.
2. Stand on its end to cut off the kernels. (yield: about 3 cups).
3. Combine the kernels, tomatoes, cucumber, onion, parsley, and cilantro in a large bowl. Add the lemon juice and toss. Toss with the Maple Balsamic Vinaigrette. Season with salt and pepper.
4. Cover and refrigerate until chilled, at least 2 hours or overnight.

Maple Balsamic Vinaigrette
Makes 1/2 cup

1 teaspoon Dijon mustard
1 large clove garlic, finely chopped
1 tablespoon pure maple syrup
2 tablespoons lemon juice
3 tablespoons balsamic vinegar
½ cup extra virgin olive oil
Coarse sea salt and fresh ground pepper, to taste

In a small bowl combine the mustard, garlic, maple syrup, lemon juice, and vinegar. Slowly whisk in the olive oil to emulsify. Season to taste with salt and pepper.

©2023 W.Atlee Burpee & Co