Get ready to transform your summer dining with a mouthwatering Corn and Cucumber Salad that's not just a side dish, but a flavor explosion! Imagine crisp cucumbers, sweet corn kernels, and zesty cilantro dancing together in a light, tangy dressing that will make your guests beg for the recipe. This incredibly easy-to-make salad is perfect for backyard barbecues, picnics, or when you need a quick, nutritious meal that doesn't compromise on taste.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups corn kernels
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 2 cups of fresh corn kernels, 1 diced cucumber, 1/4 cup of finely chopped red onion, 1/4 cup of chopped cilantro, 2 tablespoons of olive oil, 1 tablespoon of lime juice, and salt and pepper to taste.
- If using fresh corn, remove the kernels from the cobs. You can do this by standing the cob upright in a bowl and cutting downward with a sharp knife. If using frozen corn, ensure it is thawed and drained before use.
- Next, prepare the cucumber. Wash it thoroughly under running water, then slice it in half lengthwise. Use a spoon to scoop out the seeds if desired, then dice the cucumber into bite-sized pieces.
- Finely chop the red onion. If the flavor of raw onion is too strong for your taste, you can soak the chopped onion in cold water for about 10 minutes, then drain to mellow its flavor.
- Chop the cilantro leaves, discarding the thicker stems. Rinse the cilantro under cold water to remove any dirt, then pat it dry with a clean kitchen towel or paper towel.
- In a large mixing bowl, combine the corn kernels, diced cucumber, chopped red onion, and cilantro.
- In a separate small bowl, whisk together the olive oil and lime juice until well combined. This will serve as your dressing.
- Pour the dressing over the salad mixture in the large bowl. Gently toss everything together until the vegetables are evenly coated with the dressing.
- Season the salad with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Once mixed, let the salad sit for about 5 minutes to allow the flavors to meld together.
- Serve the corn and cucumber salad chilled or at room temperature as a refreshing side dish. Enjoy!
Tips
- For maximum flavor, use fresh corn kernels when in season. If using frozen corn, ensure it's completely thawed and well-drained.
- To reduce the sharp bite of raw onions, soak chopped red onions in cold water for 10 minutes before adding to the salad.
- For an extra flavor boost, consider adding a pinch of cumin or a dash of chili powder to the dressing.
- Let the salad rest for 5-10 minutes before serving to allow the flavors to meld together perfectly.
- For a protein-packed version, add some crumbled feta cheese or diced grilled chicken.
- Always use fresh lime juice instead of bottled for the brightest, most vibrant flavor.
- This salad tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
