Fresh Corn, Cucumber, and Radish Salad

Here’s to Sunday evening, and looking forward to the bold new work week tomorrow. Let’s get it going with a simple side, starring fresh, in season ingredients for Monday dinner. This isn’t a particularly strong trick, but it gets the job done. So casually hit the pause button and enjoy. Eat fresh corn!
Starch Corn and Radish Salad
This is what you need:

Kernels of 6 ears of cooked corn
6 inch Persian cucumber, thickly sliced and quartered
5 radishes, thinly sliced
4 Tbs olive oil
3 Tbs champagne vinegar
1 Tbs sugar
1/2 t salt
1/4 t pepper
1 Tbs chopped dill
1  Tbs chopped cilantro

Stir together oil, vinegar, sugar, salt and pepper.
Add corn, cucumbers, and radishes.
Add dill and cilantro.
Toss gently.
Serve room temperature.

Corn, Avocado, and Tomato Salad

© PEGhardee

This is just so seasonal and yummy.  I suppose it is grand (oh!  that is what my grandson calls me!) on its own; but I will tell you one thing for certain.  I made salsa burgers* and placed this on the side and it was killer!

For Salad:
1 pint grape tomatoes, halved
1 ripe avocado, cubed
2 ears of fresh sweet corn
2 Tbs fresh cilantro, chopped

The Salad on Side of Salsa Burger

Corn Salad on Side of Salsa Burger

Honey Lime Dressing:
Zest and juice of 1 lime
3 Tbs olive oil
1 Tbs honey
1/8 t salt
1/4 t fresh ground black pepper
1 clove garlic, minced
Dash of cayenne pepper

Clean corn and cook in boiling water 4 to 5 minutes, until tender.
Cut corn off the cob and let cool.
Combine all dressing ingredients in a small bowl and whisk.

Combine tomatoes, avocado, corn and cilantro in medium size bowl.
Pour dressing over salad and mix gently to evenly coat vegetables.
Let salad sit for 10 minutes to let flavors mingle.

*For the Salsa Burger I combined 1 lb lean ground beef, 1/2 cup salsa, 1/4 cup Panko, 1 t cumin, 1/4 cup chopped fresh cilantro, sea salt and pepper.  Form into 5 patties, and cook in additional salsa in skillet.