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Week 68 Recipe

FRESH CORN SALAD WITH WATERMELON-BLEU CHEESE

Until we plant our fall gardens, our fresh garden vegetables have come to an end because of the hot Texas weather so this will be the last of our garden vegetable series for now. This corn salad is quite refreshing for these hot days of summer.

TOOLS • Cutting Board • Knife • Whisk • Wooden Spoon • 10” Non-stick skillet • Large Mixing Bowl   INGREDIENTS • 4 ears of corn, kernels cut from cobs • 2 cups watermelon, cut into ½” pieces • 2 cucumbers, peeled, quartered   lengthwise, seeded and cut   into ½” pieces • 4 oz bleu cheese or feta cheese,   crumbled • 4 green onions, sliced thin • 1½ tbsp red or white wine vinegar • 2½ tbsp olive oil • 1 tbsp crushed mint • Salt & pepper

PREPARATION: Toss the watermelon and cucumbers with ½ tsp salt in a bowl. Transfer to a colander and set over bowl to drain for 30 minutes. Combine green onions, vinegar, ¾ tsp salt & ½ tsp pepper in large bowl. Slowly whisk in 1½ tbsp of oil. Set aside. Heat remaining 1 tbsp oil in 10 inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until spotty brown, appx 6 minutes. Transfer the corn to the bowl with the vinaigrette mixture, tossing to coat, and cool to room temperature, appx 20 minutes. Stir in the drained melon & cucumbers. Let sit about 30 minutes to let the flavors blend. Serve. (May be refrigerated for up to 2 days) HINTS: For an easier method to remove the corn kernels from the cob, break the ear in half and put the flat side down on a large cutting board. This will prevent the ear from wobbling as you cut. Do not scrape the ear for the “creamy” part of the kernel since this will tend to make the salad mushy.