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Cucumber-Corn Salad Recipe

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This recipe for Cucumber-Corn Salad, by , is from The DeHaan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christie DeHaan

Category:
Category:

Ingredients:  
Ingredients:  
2 Ears of Corn
2 Tablespoons Shallot, finely chopped
2 Tablespoons Red Wine Vinegar
2 small Kirby cucumbers

Directions:
Directions:
Quarter the cucumbers lengthwise, then cut crosswise into 1/3-inch thick pieces. Set aside. In a small bowl, combine the shallot and vinegar. Set aside to marinade. Cut corn off both cobs. In a large nonstick bowl, heat 1 tablespoon olive oil on medium-high until hot. Add the corn and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Transfer to a large bowl and let cool slightly. Add the cucumbers and 3/4 of the shallot-vinegar mixture to the bowl of cooked corn. Season with salt and pepper. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
from Blue Apron

 

 

 

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