Cucumbers and Fresh Corn
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2medium-size firm cucumbers
- 1cup water
- 2ears fresh corn, kernels removed
- 2tablespoons butter
- 4tablespoons chopped fresh coriander or parsley leaves
- Salt and freshly ground pepper to taste
- Juice of 1 lemon
Nutritional analysis per serving (4 servings)
126 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 3 grams protein; 676 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the ends of the cucumbers. Cut them into 1½-inch lengths. Quarter each section lengthwise. With a paring knife carefully cut away the skin and remove the seeds, leaving only the flesh.
- Step 2
Bring the water to a boil in a saucepan. Add the cucumbers, and cook for about 2 minutes. Do not overcook. Drain.
- Step 3
Return the cucumbers to the saucepan. Add the corn kernels, butter, coriander, salt, pepper and lemon juice. Cook and toss for about 1 minute until the butter is melted.
Private Notes
Comments
Surprisingly delicious summer sideI I used a smallish english cucumber and one ear of corn, eyeballed the amounts of the other ingredients, used a big handful of parsley from the garden. Made plenty for two.
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