Description

A grilled corn and smashed cucumber salad tossed in a dressing made of charred scallions, pepitas, and lime. The best way to use up your summer veggies and pack in the fiber.

Ingredients

Scale

7 Persian cucumbers, cut in half lengthwise
2 ears of corn
4 scallions, roots trimmed away
1-2 tsp cooking oil of choice
2 tbsp raw pepitas
4 cloves garlic
1 serrano pepper, roughly chopped
2 cups frozen edamame, cooked according to package
2 tsp agave syrup
1 tsp dry oregano
1 tsp yellow miso paste or 1/2 vegetable bouillon cube
1 tbsp white wine vinegar
Juice and zest of 1 lime, about 2 tbsp juice
3 extra virgin olive oil
Kosher salt
2/3 cup cilantro leaves, divided
For serving: rice, quinoa, or your favorite pasta

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Instructions

Place the cucumber halves cut side down on the cutting board. Using the flat side of a chef’s knife, smack the cucumbers along their length until they start to split. Cut the cucumbers on a bias into 1 inch pieces. Transfer to a large mixing bowl and sprinkle with a generous pinch of salt. Give the cucumbers a toss, then let them rest for 15-20 minutes. Drain away all the water the cucumbers release, then set aside. Do not rinse.
Heat a large pan over medium-heat. When hot, place the ears of corn directly on the pan and grill for about 10-12 minutes, turning the corn with tongs occasionally until the corn is charred on all sides.
Add the scallions along side the corn in the pan and cook for about 5 minutes, flipping half way until both sides are seared. Once cooked, transfer the corn and scallions to a cutting board to cool.
Return the pan to the burner and lower the heat to medium-low. Add a small drizzle of cooking oil to heat through, then add the garlic, pepper, and pepitas. Stir frequently for 5 minutes, or until the garlic and pepitas become golden in color.
To a blender cup add the cooked garlic, pepper, and pepitas, charred scallions, oregano, agave syrup, miso paste, vinegar, lime zest and juice, extra virgin olive oil, and a pinch of salt. Blend on high until smooth, tasting and adjusting salt and vinegar to your liking. Add 1/3 cup cilantro and pulse until evenly minced throughout the dressing.
Cut the kernels off the cob and transfer to the bowl of drained cucumbers along with the edamame and remaining 1/3 cup cilantro. Pour the dressing overtop and stir to combine.
Serve a portion of the salad with your favorite grain and some lime wedges, then enjoy.

Notes

Get more flavor out of your oregano. Place the dry oregano in your palm, then rub both of your palms together to gently rub the oregano. The heat from your palms will release some of the natural oils from the leaves, which will enhance it’s flavor.

Smashing your cucumbers. This Chinese technique is used to help release excess water from the cucumbers, so the flavors in the dressing don’t get diluted. The rough edges created from smashing also creates more surface area for the sauce to cling to.

Adjust the consistency of the dressing. This dressing is meant to be thick, but if it’s not blending, add 1-2 tbsp of water at a time. Be mindful that limes can vary in the amount of juice it contains. If you have a dry lime, use an additional lime to get the appropriate amount of liquid to blend.

Store the dressed corn cucumber salad in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 331
Sugar: 7g
Sodium: 203mg
Fat: 19g
Carbohydrates: 31g
Fiber: 9.5g
Protein: 13g
Cholesterol: 0mg