Cucumbers and Fresh Corn

• 2 medium-size firm cucumbers
• 1 cup water
• 2 ears fresh corn, kernels removed
• 2 tablespoons butter
• 4 tablespoons chopped fresh coriander or parsley leaves
• Salt and freshly ground pepper to taste
• Juice of 1 lemon

1. Trim off the ends of the cucumbers.
2. Cut them into 1 1/2-inch lengths.
3. Quarter each section lengthwise.
4. With a paring knife carefully cut away the skin and remove the seeds, leaving only the flesh.
5. Bring the water to a boil in a saucepan.
6. Add the cucumbers, and cook for about 2 minutes.
7. Do not overcook.
8. Drain.
9. Return the cucumbers to the saucepan.
10. Add the corn kernels, butter, coriander, salt, pepper and lemon juice.
11. Cook and toss for about 1 minute until the butter is melted.

cucumbers, water, corn, butter, fresh coriander, salt, lemon

Taken from cooking.nytimes.com/recipes/4205 (may not work)