Corn and Cucumber Salad

Crispy, light and refreshing!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the mint, place in a large bowl.

Step 2

Zest the lemon into the bowl.

Step 3

Juice the lemon into the bowl.

Step 4

Finely mince the garlic clove, add it to the bowl.

Step 5

Add 1 tsp salt, 1/2 tsp pepper, and crushed pepper flakes if using.

Step 6

Whisk together, slowly drizzling in 1 tbsp olive oil.

Step 7

Set aside to prep the vegetables.

Step 8

Shuck the corn and remove the corn silk. Break off the stem.

Step 9

Season the corn with 2 tsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

Step 10

Heat a grill to medium high heat. Add the corn to the grill.

Step 11

Grill the corn, turning every two minutes, until the corn has brightened in color. This takes 8-10 minutes.

Step 12

Remove the corn from the grill, set aside to cool.

Step 13

Dice the cucumber and tomato into 1/4" dice.

Step 14

Remove the corn from the ears. Stand the corn up on the flat end and cut down along the sides to remove the kernels. Cut down around all sides.

Step 15

Add the corn, cucumber, and tomato to the bowl with the dressing.

Step 16

Toss the vegetables in the dressing to coat completely.

Step 17

This salad can be served room temperature or cold.

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