Colin Brett, recipe developer extraordinaire created this salad recipe to celebrate summer’s bounty of fresh, organic corn and cucumbers. Perfect as a side dish or atop greens, grilled chicken or rice — this simple salad will surely brighten up any dish!

Recipe yields 4-6 servings.

WHAT YOU’LL NEED

• 5 ears of organic corn
• 1 cup diced cucumber
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro

DRESSING

• 1 Tbsp apple cider vinegar
• 2 Tbsp olive oil
• 2 tsp lemon juice
• 1 tsp lemon zest
• salt & pepper

PREPARATION

Begin by filling a large pot with water.  Add salt to the water, and bring to a boil. Husk the corn, pulling off the silky threads and cutting out any obvious blemishes with a pointed knife. Once water reaches a boil, place ears of corn into the water and cover the pot.  Allow water to return to a boil, then turn off the heat and keep the pot covered for approximately 5 minutes. Remove the corn and let it cool before shucking into a large bowl.

Add remaining diced veggies and chopped herbs to the bowl of corn and mix thoroughly.  Whisk wet ingredients and lemon zest in a small bowl, adding salt & pepper to taste.  Once dressing is prepared, pour over corn salad and toss thoroughly.

This dish can be served immediately, but for best results, cover and refrigerate for at least 30 minutes to allow the flavors to infuse the salad.  Corn salad is the perfect side dish to bring to your next summer cookout or potluck!