Cucumber Corn Salad

Name: Cucumber Corn Salad
Ingredients: 6 ears fresh corn or 2 1/2 c. frozen whole corn, thawed; 1 c. coarsely chopped cucumber; 1/3 c. chopped red pepper; 1/4 c. chopped onion; 3 Tbsp. vegetable oil; 2 1/2 Tbsp. cider vinegar; 2 tsp. light brown sugar; 1/2 tsp. salt; 1/4 tsp. celery seed; 1/4 tsp. dry mustard; 1/8 tsp. ground allspice; 1/8 tsp. pepper; 3 small green peppers

13 ingredients

7 steps

Ingredients

6 ears fresh corn or 2 1/2 c. frozen whole corn, thawed
1 c. coarsely chopped cucumber
1/3 c. chopped red pepper
1/4 c. chopped onion
3 Tbsp. vegetable oil
2 1/2 Tbsp. cider vinegar
2 tsp. light brown sugar
1/2 tsp. salt
1/4 tsp. celery seed
1/4 tsp. dry mustard
1/8 tsp. ground allspice
1/8 tsp. pepper
3 small green peppers

Directions

1

If using fresh corn, husk silk.
2

With sharp knife, cut kernels from cob.
3

Cook corn in 1-inch boiling water for 5 to 8 minutes, until tender.
4

Drain and rinse under cold water; drain again. Place corn in large bowl.
5

Add cucumber, red pepper and onion.
6

In small bowl, combine remaining ingredients, except green peppers. Pour over salad and toss.
7

Cover and chill at least 2 hours.