- 4 medium ears corn, husks and silks removed
- 1 cup finely chopped European cucumber
- 2/3 cup frozen Safeway SELECT Petite Peas, thawed and drained
- 1/2 teaspoon grated lime peel
- 1 tablespoon lime juice
- 1 tablespoon finely shredded fresh sage
- 1 tablespoon Lucerne Sweet Cream Butter
- 14 large butter lettuce leaves, rinsed and crisped
- Sage sprigs
- In a large, shallow bowl, hold one ear of corn upright and, with a sharp knife, cut kernels from cob. Then, using blunt edge of knife, scrape juice from cob into bowl. Repeat with remaining ears of corn. Discard cobs.
- Add cucumber, peas, lime peel, lime juice, and shredded sage to bowl. Mix gently but thoroughly; set aside.
- Melt butter in a small nonstick frying pan over medium heat. Heat until butter just begins to brown; do not scorch (about 4 minutes). Working quickly, pour butter over corn salad and blend well.
- To serve, line 4 individual plates with lettuce leaves; top with corn salad. Garnish with sage sprigs.