Corn and Cucumber Salad
Appears in Cook's Country June/July 2017
The key to coaxing the most from these subtle summer players was supplying the right supporting cast.
WHY THIS RECIPE WORKS
To keep our recipe light and refreshing, we chose not to bog it down with too many ingredients. We lightly sautéed corn until golden brown, let it cool, and then tossed it with sliced red onion and cucumber. We flavored a bright lime vinaig...