Cucumber Corn Salad Recipe

Overhead picture of corn and cucumber salad on a wooden bowl.

No ratings yet

Sweet corn kernels, diced cucumber, and red onion are dressed with lemon juice, cilantro, and cumin for a taste that's fresh and perfect for summer. Ready in a 15 minutes, and even better if made ahead!

Prep Time15

Total Time15

Course: Appetizer, Salad, Side Dish

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 84kcal

Author: Sharon Garofalow

Equipment

Mixing bowl
Spatula

Ingredients

1 cucumber peeled and diced
15 oz canned sweet corn drained
½ red onion sliced
½ cup cilantro chopped
1 lemon juiced
1 tsp cumin
Salt and pepper to taste

Instructions

Cut up the cucumber, red onion, and cilantro, and add to a medium-sized mixing bowl.
Add the drained can of corn to the veggies and gently combine.
Juice the lemon into the bowl, add all seasonings, and combine well.
Adjust seasonings to taste and store in the fridge until ready to eat.

Notes

Amp up the taste by making this salad a few hours ahead! Time will allow the flavors to mingle before serving. Refrigerate it and let time do its magic.
Store this side salad in the fridge for up to 3 days in an air-tight container.
This easy recipe works as a side dish, a salad (top it with protein), as a taco topping and more!
To make more, simply add another can of corn and adjust seasoning.

Nutrition