cucumber-grilled corn salad w/ tarragon vinaigrette


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Serves | Prep Time | Cook Time

Ingredients

2 ears corn
1 medium red onion
3 english cucumbers
2 sliced green onions
2 tablespoons chopped fresh tarragon
juice from 1 lime
a pinch sugar
1 tablespoons mirin
2 tablespoons olive oil
1/4 cup rice vinegar
salt
white pepper


Grill 2 ears corn and 1 medium red onion; let cool. Slice kernels from corn and chop onion. Partially peel 3 english cucumbers; halve and remove seeds. Cut cucumbers into 1/2" slices; toss with corn and onion. Stir in 2 sliced green onions, whites minced and greens roughly chopped. Whisk together 2 tablespoons chopped fresh tarragon, juice from 1 lime, a pinch sugar, 1 tablespoons mirin, 2 tablespoons olive oil, 1/4 cup rice vinegar, salt and white pepper. Toss with salad and let marinate at least 4 hours.


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