Local Corn, Cucumber, and Tomato Salad
2 ears of corn raw, roasted, or steamed and kernels cut off
1/2 cucumber or 2 Persian cucumbers, diced
1 lb ripe local tomatoes, diced
1 jalapeño, serrano, or shishito pepper, minced
Handful of cilantro, chopped
2 Tbsp rice vinegar
1 Tbsp fresh lemon or lime juice
2 Tbsp DLM Pure Olive Oil
Salt and pepper to taste
Mix together all ingredients.
Try this as a salad, salsa, or relish for freshly grilled fish or chicken.
To really make this salad shine, we like to use locally grown sweet corn from Ray Brentlinger. Learn more about this local farming superstar here!