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Cucumber and Corn Salad: A Refreshing and Flavorful Side Dish
When the weather heats up, nothing beats a light, refreshing salad that combines the best of seasonal ingredients. Cucumber and Corn Salad is the perfect dish to serve at picnics, barbecues, or as a vibrant side for any meal. This simple yet flavorful salad features the crisp crunch of cucumbers paired with the sweetness of fresh corn, all brought together with a tangy dressing that’s sure to elevate any meal.
Whether you’re enjoying it as a side dish with grilled meats, or as a standalone light lunch, this salad is easy to make, packed with nutrients, and bursting with freshness. The combination of textures and flavors in this salad makes it an instant favorite at every gathering.
🥒 Why You’ll Love Cucumber and Corn Salad
- Light and refreshing – The cool crunch of cucumber and the natural sweetness of corn make this salad a perfect refreshing option for hot summer days.
- Quick and easy to make – This salad is incredibly simple and can be thrown together in just a few minutes, making it perfect for busy nights or last-minute gatherings.
- Versatile – It’s a great side dish for grilled meats, barbecues, and even alongside pasta or seafood. You can also enjoy it on its own for a light lunch.
- Full of flavor – The sweet corn pairs wonderfully with the fresh cucumber, while the tangy dressing adds just the right amount of zing.
🧂 Ingredients You’ll Need
- 2 cups fresh corn kernels (from about 2-3 ears of corn, or you can use frozen corn if fresh isn’t available)
- 2 medium cucumbers, peeled and diced
- 1/4 red onion, finely diced
- 1/2 cup cherry tomatoes, halved (optional for added color)
- 1/4 cup fresh cilantro or parsley, chopped (optional, for a burst of herbal freshness)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or agave (for a hint of sweetness)
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder (optional, for added depth of flavor)
🔪 How to Make Cucumber and Corn Salad
- Prepare the corn:
- If using fresh corn, shuck the ears and remove the husks and silks. Boil the corn on the cob in salted water for about 5-7 minutes, or until tender. Once cooked, let the corn cool slightly before slicing off the kernels with a sharp knife. If you’re using frozen corn, simply thaw it by running it under cold water or microwaving it for a few seconds.
- Chop the vegetables:
- Peel and dice the cucumbers into bite-sized pieces. If you prefer, you can leave the skins on for extra color and texture.
- Finely chop the red onion and halve the cherry tomatoes, if using.
- Make the dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, pepper, and garlic powder (if using). Adjust the seasoning to your taste.
- Assemble the salad:
- In a large mixing bowl, combine the corn, cucumbers, red onion, and cherry tomatoes. Add the fresh cilantro or parsley if you’re using it.
- Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are evenly coated with the flavorful dressing.
- Serve and enjoy:
- Serve immediately or chill in the refrigerator for 30 minutes to an hour to let the flavors marinate. This salad can be enjoyed cold, making it a great make-ahead option for picnics and parties.
🍽️ Why This Salad Works
- Crisp, refreshing texture – The cucumbers provide a fresh crunch that pairs beautifully with the sweet, juicy corn kernels.
- Sweet and tangy dressing – The olive oil and vinegar-based dressing is the perfect complement to the sweet corn and cool cucumbers. The Dijon mustard and honey balance each other, creating a harmonious flavor profile.
