Cucumbers and Fresh Corn
Published July 25, 1989
- Total Time
- About 10 minutes
- Rating
- Comments
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Ingredients
2 medium-size firm cucumbers
1 cup water
2 ears fresh corn, kernels removed
2 tablespoons butter
4 tablespoons chopped fresh coriander or parsley leaves
Salt and freshly ground pepper to taste
Juice of 1 lemon
Nutritional analysis per serving (4 servings)
18 grams carbs; 15 milligrams cholesterol; 126 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 3 grams fiber; 676 milligrams sodium; 3 grams protein; 6 grams sugar
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 1 ½-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.