Pomegranate seeds add a pop of tart juice to every chew of this buttery late-summer salad with crunchy cucumbers and a toasty sesame oil French dressing. Sautéing corn intensifies its pure sweetness and when you’ve got an abundance of it left over, use them in our favourite summer corn recipes.
Cucumber and Corn Salad with Pomegranate and Poppy Seeds
Toasty sesame oil provides richness to this salad of buttery sautéed corn, vibrant pomegranate seeds, and crispy cucumber.
Yield: serves 4-6
Time:
10 minutes
Components
- 1 tbsp. unsalted butter
- 1 cup contemporary corn kernels
- 3 tbsp. rice vinegar
- 1 tbsp. olive oil
- 1⁄2 tsp. sugar
- 1 tsp. toasted sesame oil
- Kosher salt and freshly floor black pepper
- 3 kirby cucumbers (about 1 lb.), thinly sliced crosswise
- 1⁄4 cup pomegranate seeds
- 1 tbsp. poppy seeds
Directions
- In a big skillet, warmth the butter over medium-high warmth. Add the corn and prepare dinner, stirring, till tender, about 3 minutes. Scrape the corn into a big bowl and put aside to chill to room temperature.
- In a small bowl, whisk the rice vinegar with the olive oil, sugar, and sesame oil, and season with salt and pepper. Add the cucumbers to the corn together with the pomegranate and poppy seeds, after which add the dressing and toss to mix. Switch to a platter and serve at room temperature.
