elegant corn salad in cucumber boats
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Ingredients
- 2cups sweet cornboiled
- 1large onion chopped finely
- 1medium tomato chopped finely
- 1/2green capsicum chopped finely
- 1/2red bell pepper chopped finely
- 1/2cucumber chopped finely
- 1tbsp chopped fresh coriander
- 1tablespoon lime juice
- 1tablespoon olive oil
- 1teaspoon dried oregano herb
- 1teaspoon chopped green chillioptional
- 2large fresh cucumbers
Instructions
- cut and chop all the vegetables
- boil the frozen sweet corns for few minutes and strain them.
- to a pan add the olive oil and sauté the peppers a bit. now take a bowl, add steamed corn, onion, tomato, salt, green chilli, coriander and oregano. squeeze the lime juice and toss all the ingredients nicely.
- your delectable corn salad in cucumber boats is ready but not your serving….
- cucumber boats
- if you want it to look like a salad from a five star, then take 2 fresh cucumbers, wash and peel it like in zebra lines.
- on the peeled area, scrape the serrated side of your peeler knife to get a ridged pattern. cut the cucumber into roundels and scoop out the inside to form a well.
- fill these cucumber cups with the prepared corn salad. i took my cake stand and served the cucumber wedges on it. it looked so delectable that the kids started chomping on the delectable corn salad immediately cucumber boats and wouldn’t let me click!
- beauty tip: do not throw away the scooped out cucumber balls. mash it and use it as a refreshing face pack with fuller’s earth.
Recipe Notes
1. use any veggies of your choice
2. chill cucumbers in the fridge before using
3. scoop out the cucumber carefully with the peeler head
