Cucumber and Corn Salad with Pomegranate and Poppy Seeds
Toasty sesame oil adds richness to this buttery summer corn salad with bright pomegranate seeds and crispy cucumbers.
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving platter
- Spoon
- Tongs
Ingredients
- 1 tbsp. unsalted butter
- 1 cup fresh corn kernels
- 3 tbsp. rice vinegar
- 1 tbsp. olive oil
- 1⁄2 tsp. sugar
- 1 tsp. toasted sesame oil
- Kosher salt
- freshly ground black pepper
- 3 kirby cucumbers (about 1 lb.), thinly sliced crosswise
- 1⁄4 cup pomegranate seeds
- 1 tbsp. poppy seeds
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