Submitted by Mary Goetsch
Ingredients
3 ears of corn, husked
2 cucumbers, shredded
1 pear with skin, cut into 1 inch slices
1/4 cup poppyseed dressing
1/2 teaspoon cinnamon sugar
salt and pepper to taste
Directions
1. Place water in a pot with a steamer grate and boil. When the water is boiling place the three ears of corn in the pot for 10 minutes. Once cooked take corn out and set aside to cool and put in the refrigerator.
2. Take the 2 cucumber and peel and shred them using a food processor plate. Place cucumber in a bowl and put in the refrigerator overnight to let the excess moisture drain.
3. The next day cut the corn off the cobs, leaving the kernels attached in about 1-inch segments. Cut the pear into 1-inch pieces. Place cut items into a bowl.
4. Add the cucumber, dressing, cinnamon sugar, and salt and pepper to the bowl and lightly mix and serve.