Cucumber, Corn & Pickled Red Onion Salad

Preheat Oven to 350°, once heated corn will go in (see step 3)

Peel and thinly slice Red Onion into semi circles. Pack into a jar and pour in "quick pickle" liquid, filling to the top. Close jar and let sit at room temperature for 1 hour. (After 1 hour, you can use desired amount of Red Onion and place jar in refrigerator to store any leftovers.*)

Place the ears of corn still in their husk directly on the oven rack at 350 degrees for 30 minutes, remove, allow to cool, shuck the outer leaves and silk off and then cut the kernels off of the cob. When I cut the kernels off I hold the corn upright on a cutting board and cut in a downward motion.

Peel Cucumber, I peel stripes off around each one. Slice ends off & slice cucumber in half lengthwise. Run a spoon down the middle of the inside lengthwise scooping out seeds. Once seeds are removed, slice into semi-circle shaped slices.

In a medium sized bowl combine Corn, Red Onion, Cucumbers, Olive Oil and a dash of Salt. Stir to combine and taste, adding Salt, Pepper and Apple Cider Vinegar to taste. The Pickled Red Onion will add some vinegar already, so make sure you taste before adding more. Add 1 tbsp of the vinegar at a time, tasting until desired taste is achieved.