This is a Great Summer Recipe to Make After Visiting a Local Farmers’ Market





6 large ears fresh corn on the cob (yield will be about 3 cups after de-cobbing)

2 large ripe tomatoes, seeded and chopped into 1/2-inch cubes

1 medium cucumber, chopped into 1/2-inch cubes

1 small sweet red onion, finely chopped

1/3 cup finely chopped fresh Italian flat-leaf parsley

1/2 cup finely chopped fresh cilantro

1/2 cup Maple Balsamic Vinaigrette (see below)

Salt and freshly ground pepper, to taste


1.  Shuck the corn and place in a kettle withwater.  Bring to a boil and cook for 5 minutes until tender.  Drain and cool.

2.  Stand the corn on its end to cut off the kernels (yield about 3 cups)

3.  Combine the kernels, tomatoes, cucumber, onion, parsley and cilantro in a large bowl.  Toss with the Maple Balsamic Vinaigrette.  Season with salt and pepper.

4.  Cover and refrigerate until chilled, at least 2 hours or overnight.


One teaspoon Dijon mustard

One large clove garlic, finely chopped

One Tablespoon pure maple syrup

2 Tablespoons lemon juice

3 Tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

Coarse sea salt and fresh ground pepper, to taste.

In a small bowl combine the mustard, garlic, maple syrup, lemon juice and vinegar.  Slowly whisk in the olive oil to emulsify.  Season to taste with salt and pepper.

Recipe from