Ingredients:

  • 4 ears fresh sweet corn (approximately 3 cups kernels)
  • 5 Persian cucumbers, sliced into 1/2-inch half-moons
  • 0.5 red onion, finely diced
  • 0.5 cup fresh basil leaves, densely packed and sliced
  • 3 tbsp fresh chives, finely snipped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp champagne vinegar
  • 1 tsp raw honey
  • 0.5 tsp Dijon mustard
  • 1.5 tsp sea salt (divided for purge and seasoning)
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Prep the corn. Remove the husks and silk from 4 ears fresh sweet corn. Use a sharp knife to slice the kernels off the cob into a bowl.
  2. Char the kernels. Heat 1 tbsp of oil in a skillet over high heat until it begins to shimmer. Add the corn and cook for 5 minutes until golden and crackling.
  3. Purge the cucumbers. Slice 5 Persian cucumbers into 1/2 inch half moons. Toss them with 1 tsp sea salt and let them sit in a colander for 15 minutes.
  4. Dry the veg. Pat the salted cucumbers dry with a clean kitchen towel.
  5. Dice the onion. Finely dice 0.5 red onion. If the onion is very sharp, soak the bits in cold water for 5 minutes then drain.
  6. Mix the dressing. In a small jar, combine 2 tbsp extra virgin olive oil, 2 tbsp champagne vinegar, 1 tsp raw honey, and 0.5 tsp Dijon mustard.
  7. Emulsify the vinaigrette. Shake the jar vigorously for 30 seconds until the liquid is thick and creamy.
  8. Combine the base. In a large bowl, toss the charred corn, dried cucumbers, and diced red onion together.
  9. Prepare the herbs. Slice 0.5 cup fresh basil leaves into thin ribbons and finely snip 3 tbsp fresh chives.
  10. Final assembly. Pour the dressing over the vegetables, add the herbs, and toss gently. Season with the remaining 0.5 tsp sea salt and 0.25 tsp freshly cracked black pepper.