Cucumber Corn Salad

Ingredients

• 2 cups fresh sweet corn kernels (about 2-3 ears of corn)
• 2 medium cucumbers, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1 jalapeño, seeded and finely chopped (optional)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey (or maple syrup for vegan)
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Prepare the Vegetables: Wash all vegetables. Cut the kernels off the corn cob, dice the cucumbers, halve the cherry tomatoes, dice the red onion, and chop the basil and parsley. If using jalapeño, chop it finely.
2. Mix the Dressing: In a bowl, whisk olive oil, lemon juice, honey, garlic, salt, pepper, and red pepper flakes. Adjust seasoning as needed.
3. Combine Ingredients: In a large bowl, mix corn, cucumbers, tomatoes, onion, basil, and parsley. Pour dressing and gently fold to coat.
4. Toss and Chill: Toss ingredients to coat with dressing. Chill for at least 30 minutes for flavors to meld.
5. Serve: Toss the salad again, adjust seasoning, and serve chilled.