just very slightly adapted from my friend Ann at The Fountain Avenue Kitchen
Fresh summer corn with crunchy cucumbers, basil and chives … what more could you need to make a great salad? Not much, really. Just a couple tablespoons full of light mayonnaise and you’re done.
When I was pondering what to do with the fresh sweet corn and other garden goodies from my mom and dad’s garden last week, my friend Ann at The Fountain Avenue Kitchen shared this recipe. I have seen it before, but sometimes it’s all about the timing … THIS time I had a big bunch of fresh picked sweet corn to use up, along with some lovely English cucumbers from my mom’s garden. I cooked up the corn earlier this week and was headed back up to my parents’ place this weekend and thought I should make up this salad real quick before we go and have something all ready to eat when I got there.
It only took me a few minutes to put together (but the corn was already done and waiting …) … I just peeled and chopped the cucumber, added the basil and chives and stirred in the bit of mayo and TA DA! a gorgeous, crunchy, delicious chopped salad. The tiny bit of mayonnaise mixes with the juices from the corn and cucumber to make a light and delightful dressing.
Mom and Dad both loved it … we ate it for two meals and they were glad that I left the rest with them. Thanks Ann for the awesome recipe! As usual, you rock
- 3 cups cooked cut corn (from about 5 medium cobs)
- 2 cups cucumber, peeled, seeded and chopped (about 1 large cucumber)
- 1/2 cup basil, chopped
- 1/4 cup chives, snipped
- 2 Tablespoons light mayonnaise
- Salt & fresh ground pepper, to taste
- In a medium mixing bowl, toss together the corn, cucumber, basil and chives. Stir in the mayonnaise. Add salt & pepper to taste.
- Serve within a few minutes ... or store in a covered container in the fridge until serving time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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