Corn, Cucumber, and Herb Salad

Corn on the cob is as strongly linked to summer as splash pools and sprinklers, and it is so much better when you can get it locally! Here in Calgary, our local corn comes from Taber. It is picked, then shipped to Calgary at 2am the next morning. This quick turn around between farm and store is why local corn tastes so great! But it’s not just because it is picked at the peak of perfection. I recently learned that a major factor in the taste of corn has to do with temperature. From the moment it is picked, to the moment you cook it, the corn needs to stay cold. When the corn is allowed to warm, it begins to get starchy. When selecting your corn at the grocery store here are some tips:

1. Feel the cob, it should be cool and firm to the touch.
2. Look at the silks at the top, they should be a light yellow. Brown and mushy silks mean that the corn is not fresh.
3. If you peel back the husk to take a look at the kernels, resist the urge to peel the corn at the store. The husk insulates the corn from the heat and keeps the kernels from drying out.

This summer corn, cucumber, and herb salad is an easy way to “fancy” up your corn when entertaining or when you just feel like a change. It also travels really well if you are bringing it to a potluck and can be made the day ahead.