Sweet Corn Salad with Cucumbers and Fresh Tomatoes

Oh my goodness!  It has to be about 3000 degrees outside today!  I am not kidding!  I never truly appreciated air conditioning before I moved to Iowa.  I can also say that I have never hoped for winter and cold weather as much as I am wishing for it now!  It has been getting progressively hotter and more humid over the past month or so and I am ready for it to be over!  The Seattle in me isn't used to these extreme temperatures!  I survive on mild and rainy, not hot and sunny or frigid and snowy.  In my mind I will go to my happy place in Seattle and Paris - at the same time- and escape the heat =).  
Anyway, because it has been so hot, as I have mentioned in earlier posts, I have not been cooking a whole heck of a lot.  We have been surviving on salads and sandwiches.  In addition to the extreme heat, I also happen to live in the corn capital of the universe, and it also happens to be corn season at the moment, so pretty much there is corn, corn EVERYWHERE! (how was that for a run on sentence? Yah, I was a grammar teacher...)  So anyway, if you have read any of my earlier posts, you know how I feel about corn.  I just downright don't like it (I mean, the stuff comes out in the exact same shape as it went in!), but I can tolerate it if it is in something.  David and Daniel LOVE corn, and there was a sale on corn 6 ears for $1 at the grocery store, so I bought some.  Normally we would be getting corn from Abbe Hills but I guess the Geese ruined poor Laura's corn crop.  Aw shucks (actually, it doesn't bother me in the least, that was sarcasm, but I know Laura is pretty upset about it).  
Well anyway, back to my 6 ears of corn for $1.  I decided to get some because it was dirt cheap and I had a coupon.  I made this salad out of it that got rave reviews by my family (who is sick of eating salad and sandwiches).  I thought it was tolerable, but then again, corn is probably my second least favorite food next to bananas.  I served it alongside a Garlic Ranch Turkey Burger and it was a great summer meal (even though it was way too hot to barbecue so I had to make the burgers on the grill pan in the house and standing over the stove was like sticking my head into a hot oven, but oh well, we have to eat!)
I should mention that all the other vegetables in the salad did come from Abbe Hills.


Sweet Corn Salad with Cucumbers and Fresh Tomatoes

• 6 ears cooked sweet corn removed from the cob (I just boiled the corn for about 5 minutes and then removed the corn from the cob)
• 2 small cucumbers, diced
• 2 small vine ripened tomatoes, diced
• 1 orange or yellow sweet bell pepper, diced
• 1 tbsp mayonnaise
• 1/4 cup sour cream
• 1 tbsp. white wine vinegar
• salt and pepper to taste

Mix all the ingredients together in a large bowl.  Allow to chill in the fridge for about 30  minutes.  Enjoy!


Until next time, for those of you who are in the Midwest, stay cool!  Happy and HEALTHY cooking and EATING!