Inspired by a memorable onion and cucumber salsa at Taqueria GDL in Glens Falls, NY. I had on hand some leftover Mexican grilled corn and Pickled Onions a la Mexicana, but you can use the instructions below to create it from scratch. Corn cucumber salad is cool and refreshing and goes well as a condiment for tacos or any Mexican dish and can also be eaten as a vegetable. Makes 2 c (4-6 vegetable servings or quite a few more salsa portions).
2 ears of corn, roasted or raw
1 medium cucumber, peeled, seeded and finely chopped
1/2 medium onion OR 1/2 recipe Pickled Onions a la Mexicana
1 t cumin seed (omit if using the picked onions)
1/2 t salt (omit if using the pickled onions)
Juice from 1 lime
1/2 jalapeño pepper, seeded and finely chopped OR 1/4 cayenne pepper (omit if using the pickled onions)
Method: Shave the niblets off the corn and discard the cobs. Combine with other ingredients. Allow flavors to develop 1 hour before serving.