This is a Thai-influenced salad that can be topped with protein or served with rice.

Roughly chop cucumbers to make 1 1/2 C.

Shuck 2 ears of corn and cut the kernels off the cob.

Dice 2 medium tomatoes

Thinly slice onion to make 1/2 C.

Peel and mince 1 clove of garlic and 1 piece of ginger to make 1 T.

Toss the onion and tomatoes with 1/4 C. lime juice and a dash of hot chile flakes (optional).

Heat 2 T. safflower or other neutral oil in a skillet until hot, then add the cucumbers and corn.  Season with salt and pepper, then leave undisturbed 2-3 minutes, then stir in the ginger and garlic and keep cooking until browned all over — 4-6 minutes longer.  Remove from the pan and allow to cool for a few minutes.

Combine the cooked vegetables with the tomatoes, then add 1/2 C. chopped cilantro leaves and 1 T. fish sauce or more to taste.