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.
Nutrition & Diet Analysis (per serving)
438
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).