Corn and Cucumber Salsa

Chef Joey Johnson's recipe from The Fat Hen.


3 pcs. cooked corn on the cob (grilled or roasted)
1 large cucumber
1/3 c. olive oil
1 lemon (zested then juiced)
1 T red wine vinegar
1/2 cup red onion, chopped
2 T fresh cilantro, chopped
1/4 tsp red pepper flakes
salt and pepper to taste

Cut corn kernals off cob. Cut cucumber in half length wise, seed it, and then cut into half inch cubes. Combine all ingredients in a small bowl.
Serve chilled or at room temperature.

Try on top of your favorite fish, or even on top of some salad greens that have been tossed in your favorite vinaigrette. Use as a salsa on your next taco night!