Fresh Corn-Cucumber Salad
5 ears fresh corn
1 cup chopped tomato
1 cup chopped cucumber
1 small bunch sliced green onions
¼ cup sugar
½ cup white distilled vinegar
¼ teaspoon salt
½ teaspoon ground pepper
Place the shucked corn in a large pot and fill with water until all ears are just covered.
Place over high heat and bring to a boil. When water is rapidly boiling, cook for 5 minutes.
Then immediately drain and rinse corn with cold water. Set aside to cool.
In a large bowl, cut the corn from the cobs and scrape the cobs well. Add the tomato, cucumber, and onions to the freshly cut corn.
In a small mixing bowl, combine the sugar, vinegar, salt and pepper. Whisk until well-blended
and sugar is dissolved.
Pour the dressing over the fresh vegetables and toss to coat well.
Serve immediately, or cover tightly and refrigerate until ready to serve.
Prepared by Nutritionist Lee T. Murphy, MS-MPH, RDN, LDN
August is 'Kids Eat Right' Month: