A couple of weekends ago my family and I took a trip up to Sierraville to visit our friends Joe and Martha. They have a cabin nestled in the woods that overlooks the small town of Sierraville. It's always beautiful there but this visit was extra special. It was 4th of July weekend and Martha and Joe had invited a bunch of locals over for an outdoor evening BBQ. Joe is a master BBQer, and Martha makes the most delicious and healthy veggie dishes and salads. We were in for a treat. As it turned out, instead of the sunny, warm, and clear skies as the weather report predicted, we got hit by a beautiful, loud, and powerful thunderstorm. Luckily we were still able to enjoy the delicious food and company from inside the cabin. This recipe was inspired by a dish Martha made for the BBQ.
- 1 1/2 cups of white corn (about 1 ear)
- 2 cups of diced cherry tomatoes
- 2 cups of diced cucumber
- 1 cup of minced parsley
- 2 tablespoons of minced mint leaves
- 2 tablespoons of olive oil
- 1/4th cup of Meyer lemon juice (juice from about 2 lemons)
- 1 teaspoon of Meyer lemon zest (zest from about 1 lemon)
- salt and pepper to taste
Clean corn, break in half and boil for about a minute. You want the kernels to still be crunchy. Take out of the water and let cool.
When cool, cut the kernels off the corn and place in a large mixing bowl.
Dice up the rest of the veggies and herbs and add them to the mixing bowl. Add the lemon juice, lemon zest, olive oil, and salt and pepper and mix well.
Refrigerate and let marinate for one hour before serving.
Enjoy alone as is or pair it with your favorite protein.