Cucumber, Corn and Tomato Salad

Recipes Momma may have forgotten to mentioned

As the garden winds down, at least down here in our humid south, many of our crops like fresh sweet corn are ending and I thought is would be a good time to feature recipes that used up the last of vegetables. That is, when we find only a few left on the stalks or vines. These this week are also ones that I find interesting and like this one, treasured…

This is a cool rewarding salad, as it uses pretty much whatever you can pick from the garden to add with what ever you have in your crisper drawer. I've used canned corn before although the crispness is not as great.  White corn is the best but around here, that is long gone, even the yellow corn is setting to what is known as field corn.

Whatever you combine together, keep the first two main ingredients featured. Something about corn and cucumbers intermingling around in vinaigrette that is just summery. Enjoy!

Cucumber, Corn and Tomato Salad

2 ears of fresh corn
2 fresh cucumbers
1 rib of celery
1/2 small red or green bell pepper
1/4 red onion
Fresh thyme, parsley, mint
2 or 3 teaspoons sugar
Salt and pepper to taste
3 tablespoons red wine vinegar
A good drizzle of olive oil if desired
Red ripe tomatoes or cherry tomatoes

I like to wrap the ears of corn individually in plastic wrap and microwave each for 2 minutes, no more, to partially cook. Let cool, remove wrap and cut kernels from cob into a bowl.

Chop cucumbers into bite size and dice the celery, peppers and onions and whatever else you are adding. Chop the herbs, again whatever you like, and mix with the vegetables.

Add salt and pepper to taste.

Whisk in a small bowl the sugar, vinegar and oil if using it, I many times do not. Toss with the vegetables and let marinate for at least 8 hours or overnight. Add the tomatoes about an hour before serving.

Drain before plating or serve in a bowl with a slotted spoon.