Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Tomato, Cucumber and Corn Salad

Ingredients

  • 1 to 1 ¼ pounds ripe tomatoes, cut in small dice
  • ½ European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
  • 2 ears corn, steamed for 4 minutes and kernels removed from the cob
  • 1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
  •  Salt to taste
  • ¼ cup chopped cilantro
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lime juice or lemon juice
  • 2 tablespoons extra virgin olive oil
  •  Optional: 1 ounce feta, crumbled (about 1/4 cup)

Method

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

http://cooking.nytimes.com/recipes/12695-tomato-cucumber-and-corn-salad