Go Back
–+ servings
Cucumber Corn Salad

Zesty Cucumber Corn Salad for Refreshing Summer Meals

This refreshing Cucumber Corn Salad combines sweet corn and crunchy cucumbers for a perfect summer dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Corn Preferably fresh but thawed frozen corn works.
  • 2 cups Cucumber English cucumbers are recommended.
  • 1/2 cup Cilantro Can substitute with parsley.
  • 1 tablespoon Lime Juice Freshly squeezed for best flavor.
  • to taste Salt
  • to taste Pepper
Optional Add-Ins
  • 1/4 cup Red Onion Diced for more crunch.
  • 1 cup Bell Peppers Any variety works.
  • 1 medium Avocado Diced for creaminess.

Equipment

  • Mixing Bowl
  • Colander
  • Knife
  • spoon

Method
 

Preparation
  1. Prepare your ingredients: If using fresh corn, boil it for about 5 minutes and slice the kernels off the cob. For frozen corn, thaw in a colander under running water.
  2. Slice the cucumber into half-moons or cubes. If using a regular cucumber, peel it for a softer texture.
  3. In a large mixing bowl, combine the chopped cucumbers, corn, cilantro, and lime juice. Sprinkle with salt and pepper to taste.
  4. Gently toss the salad until well mixed and coated with lime juice.
  5. Serve immediately or refrigerate for about 15 minutes to enhance flavors.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 60mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Always use the freshest ingredients for the best flavor and texture. Chill before serving for enhanced freshness.

Tried this recipe?

Let us know how it was!