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     Title: Cucumber & Corn Salad w/Pomegranate & Poppy Seeds
Categories: Vegetables, Squash, Fruits, Salads
     Yield: 4 servings

     1 tb Unsalted butter
     1 c  Fresh corn kernels
     3 tb Rice vinegar
     1 tb Olive oil
   1/2 ts Sugar
     1 ts Toasted sesame oil
          Salt & fresh ground pepper
     1 lb Kirby cucumbers; thin sliced
          - crosswise
   1/4 c  Pomegranate seeds
     1 tb Poppy seeds

 In a large skillet, heat the butter over medium-high
 heat. Add the corn and cook, stirring, until tender,
 about 3 minutes. Scrape the corn into a large bowl and
 set aside to cool to room temperature.

 In a small bowl, whisk the rice vinegar with the olive
 oil, sugar, and sesame oil, and season with salt and
 pepper. Add the cucumbers to the corn along with the
 pomegranate and poppy seeds, and then add the dressing
 and toss to combine. Transfer to a platter and serve at
 room temperature.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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