Corn, cucumber, and tomato salad
Just five ingredients and you have the most refreshing summer side dish imaginable.
Servings: 12 people
Calories: 38kcal
Cost: $10
Ingredients
- 3 ears fresh sweet corn can substitute approx. 20oz canned corn
- 1 cucumber
- 10 oz cherry tomatoes
- 3 tbsp canola oil
- 1 tsp sea salt can substitute table salt, but use a little less
Instructions
- If you're using fresh corn, shear kernels off the ears of corn. If you're using canned corn, drain the corn and let sit to dry out while you prep the other ingredients.
- Peel the cucumber, then slice it lengthwise. Using a spoon, scrape out and discard the seeds. Slice the halves into 1/4" strips, then slice the strips into 1/4" dice.
- If the cherry tomatoes are globes 3/4" diameter or smaller, slice them in half. If they're larger, cut them into thirds or quarters as necessary to make them into small bite-size chunks.
- Heat the oil in a large saute pan over medium-high heat. When the oil is hot, add the corn and toss to coat in the oil. Spread the kernels in the pan, sprinkle the salt over the kernels and let cook.
- As the kernels approach doneness, they'll start to pop out of the pan. Stir to redistribute the kernels and cook them all until they have golden spots. Remove from heat and let cool briefly. Add additional salt to taste, if any.
- Toss corn with cucumber and tomatoes and take to the party. Can be made ahead and refrigerated for several hours.
Nutrition
Calories: 38kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg