Corn And Cucumber Salad
A refreshing and tangy salad combining crisp cucumbers, sweet corn, and a zesty vinegar dressing, perfect for summer gatherings and light meals.
Ingredients
Instructions
- Peel and thinly slice cucumbers and onion.
- Drain the corn, reserving the liquid for other uses.
- Combine the vinegar, sugar, water, dill weed, pepper, and cayenne pepper in a bowl to make the dressing.
- Pour the dressing over the sliced cucumbers, onion, and drained corn in a salad bowl.
- Chill the salad to allow flavors to meld.
- Toss the salad before serving and garnish with parsley sprigs.
Tips & Substitutions
For a refreshing twist, you can substitute the dill weed with fresh basil or cilantro. If you prefer a sweeter salad, increase the sugar to 3 tablespoons. Make sure to slice the cucumbers thinly for better texture and flavor absorption. Consider adding cherry tomatoes for color and extra flavor. This salad is versatile and can be served alongside grilled meats like Grilled Spareribs.
Serving Suggestions
This corn and cucumber salad makes a great side dish for summer barbecues or picnics. Pair it with grilled chicken or burgers for a complete meal. It also complements American recipes like Wacky-Wacky Chocolate Cake perfectly for dessert. Serve chilled for the best flavor experience.
Storage & Reheating
Store any leftover corn and cucumber salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it taste even better the next day. Avoid freezing as the texture of cucumbers does not hold well. Simply toss again before serving to refresh the salad.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Cucumber Salad contains roughly 162 calories, with 6g protein, 29g carbohydrates, and 7g fat. It is an excellent source of vitamin C (143% of the Daily Value), vitamin A (72% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of iron and protein. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, frozen corn can be used as a substitute for canned corn. Just make sure to thaw and drain it before adding to the salad. This will provide a fresher taste and a crunchier texture.
How long should I chill the salad before serving?
Chilling the salad for at least 30 minutes is recommended to allow the flavors to meld together. However, if you have more time, chilling for up to 2 hours enhances the taste even further.
Is this salad suitable for a vegan diet?
Yes, this corn and cucumber salad is vegan-friendly as it contains no animal products. It’s a light and healthy option, perfect for anyone following vegan recipes or looking for a refreshing side dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).