Cucumber Corn Salad
A vibrant, crunchy salad combining fresh corn, crisp cucumbers, and colorful peppers, dressed with a tangy cider vinegar mixture—perfect for summer gatherings and light, refreshing meals.
Ingredients
- 6 ears fresh corn or 2 1/2 cups frozen whole corn, thawed ⓘ
- 1 cup coarsely chopped cucumber ⓘ
- 1/3 cup chopped red pepper ⓘ
- 1/4 cup chopped onion ⓘ
- 3 tablespoons vegetable oil ⓘ
- 2 1/2 tablespoons cider vinegar ⓘ
- 2 teaspoons light brown sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon celery seed ⓘ
- 1/4 teaspoon dry mustard ⓘ
- 1/8 teaspoon ground allspice
- 1/8 teaspoon pepper ⓘ
- 3 small green peppers ⓘ
Instructions
- If using fresh corn, husk the silk.
- With a sharp knife, cut kernels from the cob.
- Cook corn in 1-inch boiling water for 5 to 8 minutes, until tender.
- Drain and rinse under cold water; drain again. Place corn in a large bowl.
- Add chopped cucumber, red pepper, and onion.
- In a small bowl, combine vegetable oil, cider vinegar, brown sugar, salt, celery seed, dry mustard, ground allspice, and pepper.
- Pour the dressing over the salad and toss to combine.
- Add the small green peppers and toss again.
- Cover and chill for at least 2 hours before serving.
Tips & Substitutions
For optimal flavor, use fresh corn if available, as it adds sweetness and crunch. If you're short on time, frozen corn is a great substitute. To enhance the salad, consider adding fresh herbs like parsley or cilantro. For a kick, incorporate jalapeños. If you're making this salad ahead, combine the vegetables and dressing separately to maintain freshness.
Serving Suggestions
Serve this refreshing Cucumber Corn Salad as a side dish at your next barbeque or picnic. It pairs beautifully with grilled meats or as a topping for tacos. For a light lunch, add canned beans for protein, making it a great option for vegan recipes. Consider serving it alongside a chilled Slush Aid Punch for a perfect summer meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. To refresh the salad before serving, gently toss it with a little extra dressing. Avoid freezing, as the texture of the vegetables may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumber Corn Salad contains roughly 299 calories, with 10g protein, 102g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (289% of the Daily Value) and vitamin C (84% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1208mg per serving (53% of the Daily Value).
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 make this salad ahead of time?
Absolutely! This salad benefits from sitting for at least 2 hours before serving, allowing the flavors to meld. You can prepare it a day in advance; just keep the dressing separate until you're ready to serve to maintain the freshness of the vegetables.
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).