Cucumber is a super cooling vegetable that makes your body feel good and just seems to cool off my melting brain, even if I've been hiding out in AC all day. Add in some fresh corn and herbs and a bit of chili powder for some zing, and you may forget about your grilled stuff!
When sweet corn is in season you can eat it raw right off the cob, no need to mess with boiling water. Just cut the cob in half and place the flat side down on the cutting board and use a sharp knife to slice off the kernels. Tossing it with lime juice is a traditional Mexican preparation and the citrus I used here since I love it with cucumber as well.
Feel free to add in some bell pepper - colored ones would be pretty - or even some fresh chili peppers. This salad was whipped up with what was in the fridge and I decided it was worth sharing since it was so good!
Spicy Corn and Cucumber Salad
2 cups corn (cooked and cooled or cut fresh off the cob)
1 cucumber, diced
2 slices red onion, diced
1 tablespoon cilantro, minced
12 mint leaves, minced
1 lime, juiced
1 tablespoon olive oil
sprinkle of hot chili powder
Combine all and toss well. Eat immediately or allow the flavors to marry.
Recipes currently inspiring me:
Spice Roasted Squash with Walnut Green Harissa at Eats Well With Others
Curry Tofu Tacos with Pintos and Kale Salad at Post Punk Kitchen
Roasted Mozzarella Potatoes at Cinnamon Spice and Everything Nice