Grilled Corn and Cucumber Salad with Soft-Boiled Egg

1.Preheat your grill to medium-high heat (about 400°F or 200°C).

2.Husk the corn and brush each ear lightly with olive oil. Season with salt and pepper.

3.Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred. Remove from the grill and let cool.

4.While the corn is grilling, bring a medium pot of water to a boil. Gently add the eggs and boil for 6-7 minutes for soft-boiled eggs. Remove the eggs and place them in an ice bath to stop the cooking process. Once cooled, peel the eggs and set aside.

5.In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and chopped parsley. Season the vinaigrette with salt and pepper to taste.

6.Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl. Add the sliced cucumbers to the bowl.

7.Drizzle the lemon-herb vinaigrette over the corn and cucumber mixture, tossing gently to combine.

8.To serve, divide the salad among plates or a large serving bowl. Halve the soft-boiled eggs and place them on top of the salad. Drizzle with additional vinaigrette if desired.