Start to finish: 10 minutes
Yield: Makes 3 cups
2 ears of corn, husks and silk removed
1 large cucumber, peeled, seeded and chopped
2 stalks celery, chopped
4 scallions, thinly sliced
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Hot sauce, to taste
Salt and ground black pepper
Carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end and use a knife to saw down the length of the cob.
In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill, and the lemon zest and juice. Season with a splash of hot sauce, salt and pepper.
Nutrition information per ½ cup: 45 calories; 10 calories from fat (22 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 3 g sugar; 2 g protein; 105 mg sodium.