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Title: Cucumber & Corn Salad w/Pomegranate & Poppy Seeds
Categories: Vegetables, Squash, Fruits
Yield: 5 servings

1 tb Unsalted butter
1 c Fresh corn kernels
3 tb Rice vinegar
1 tb Olive oil
1/2 ts Sugar
1 ts Toasted sesame oil
Salt & fresh ground pepper
3 Kirby cucumbers (1 lb.);
- thin sliced across
1/4 c Pomegranate seeds
1 tb Poppy seeds

In a large skillet, heat the butter over medium-high
heat. Add the corn and cook, stirring, until tender,
about 3 minutes. Scrape the corn into a large bowl and
set aside to cool 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 along with the
pomegranate and poppy seeds, and then add the dressing
and toss to combine. Transfer to a platter and serve at
room temperature.

Yield: serves 4-6

RECIPE FROM: https://www.saveur.com

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