Cucumber and Corn Salsa

Standard

My cucumber and corn salsa was always my go to side dish at school when I could not think of anything else creative to go with my usual quick and easy meal between class and the library– George Foreman grilled chicken or fish and minute rice.  Green beans or steamed broccoli just seemed too bland to add to my already tasteless boring meal of chicken and rice.  The salsa adds a burst of color and freshness, making the meal look much more appetizing.

The salsa is so simple and delicious!  And although I am out of school now, I still make this salsa quite frequently to go with chicken and fish that are cooked on an actual outdoor grill!  There are a few variations you can do, which I will list for you below! Enjoy!

Cucumber and Corn Salsa

Ingredients

  • 2 Cups of frozen corn, thawed (or 2 cups cooked corn on the cob that has been cut off the cob)
  • 1 medium english cucumber, diced
  • 1 red pepper, diced
  • 1/2 medium red onion finely chopped OR 4 scallions thinly sliced
  • 1/4 cup Lemon Juice (Juice of 2 lemons) OR 1/4 Lime Juice OR 1/8 cup Lemon Juice + 1/8 cup Lime Juice
  • zest of one lemon OR zest of one lime OR zest of 1/2 lemon + zest of 1/2 lime
  • 1/2 cup olive oil
  • 5 dashes of hot sauce (add more or less to your liking)
  • Salt and Pepper (to taste)
  • Cilantro (optional)
  • Pineapple, diced (optional)
Directions
  1. Add all cut vegetables into serving bowl.
  2. In a separate smaller bowl combine lemon/lime juice, zest, olive oil, hot sauce, salt, and pepper and whisk together.
  3. Pour mixture into vegetable mixture and toss until everything is well coated.
  4. Mix in cilantro and pineapple, if using.
  5. Serve and enjoy! (You chill in the fridge for a few hours, but if using the next day, wait to put dressing on until time to serve).

 

Molly Jean

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