8 ears sweet corn
1 large cucumber, cubed
2 dozen cherry or grape tomatoes, sliced
1/4 cup dill, chopped
1/4 cup walnut oil (or any oil)
1 teaspoon vanilla extract
1/2 teaspoon dark balsamic vinegar
salt and pepper, to taste
1. Depending on the corn, I either boil it, or just take it off the cob raw.
2. Add all ingredients into a bag and shake.
I like it served chilled, it keeps well for a week, and it's great as a salad or as a relish.
Source of recipe: This recipe came from my fridge.