Corn, Cucumber and Tomato Salad

Serves 4

3 ears of Underwood bi-color corn (raw)
2 small cucumbers (either pickling or Persian)
2 small tomatoes or one large (Heirloom would be great if you have that)
1/2 small red onion
1 Tbsp. olive oil (you can increase this to 2 Tbsp. if you prefer)
1 Tbsp. lemon juice
1 small minced clove garlic (optional)
1/2 tsp. sea salt or to taste
1/2 tsp. freshly ground pepper
Basil, cilantro, or parsley (optional)

Carefully cut the kernels from the cob into a bowl.  Tip:  If you use a wide, large bowl it is much easier than trying to cut them off on a cutting board - as the kernels tend to go all over the place.  Dice the cucumbers, tomatoes and onion into small chunks.  Toss in the rest of the ingredients and you're done.  This is one of the easiest and fastest ways to prepare fresh corn.  You can double it to take to a BBQ or family picnic.  With cilantro it makes a great addition to tacos or burritos.

You can also add avocado, celery, jalepeno peppers or fennel -- get creative!

 

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