Nothing says summer like a crisp, refreshing salad that comes together in minutes. My corn cucumber salad has been a staple in our home ever since my neighbor brought over a bowl during a backyard barbecue years ago. I took one bite and was hooked – the sweet crunch of fresh corn paired with cool cucumbers and that zesty lime dressing? Wow. Now it’s my go-to when I need something light yet satisfying, whether it’s for potlucks, picnics, or just because I crave that bright, fresh flavor. The best part? No oven required – just chop, mix, and let the flavors mingle while you relax.
Why You’ll Love This Corn Cucumber Salad
Trust me, this salad is about to become your summer obsession. Here’s why:
- Lightning fast – Ready in under 15 minutes (plus chilling time)
- No-cook magic – Perfect for when it’s too hot to turn on the stove
- Crunchy refreshment – That crisp bite will cool you right down
- Healthy vibes – Packed with fresh veggies and a light dressing
It’s the kind of dish that disappears fast at gatherings – I always make extra!
Ingredients for Corn Cucumber Salad
Here’s everything you’ll need to make my favorite summer salad – and yes, every single ingredient matters! I’ve learned through trial and error that the freshest produce makes all the difference here.
- 2 cups fresh corn kernels – About 3-4 ears of corn (trust me, fresh is best – that canned stuff just won’t give you the same sweet crunch)
- 1 large cucumber, diced – I prefer English cucumbers for their thin skin and fewer seeds, but any crisp variety works
- 1/2 red onion, thinly sliced – Soak in cold water for 5 minutes if you want to mellow the sharpness
- 1/4 cup chopped fresh cilantro – Packed leaves and tender stems only (if you’re one of those cilantro-haters, parsley works too)
- 2 tbsp olive oil – The good stuff! This is your dressing base
- 1 tbsp lime juice – Freshly squeezed please – bottled just doesn’t have the same zing
- 1/2 tsp salt – I use kosher, but table salt works too (just maybe use a bit less)
- 1/4 tsp black pepper – Freshly cracked if you’ve got it
That’s it! Simple, fresh ingredients that come together like magic. I sometimes throw in a diced avocado if I’m feeling fancy – the creaminess plays so nicely with the crisp veggies.
How to Make Corn Cucumber Salad
Alright, let’s get mixing! This salad couldn’t be simpler, but there is a method to the madness. Follow these steps, and I promise you’ll end up with the most refreshing bowl of summer goodness.
- Prep your veggies first – Toss the corn kernels, diced cucumber, and sliced red onion together in your favorite big mixing bowl. I like to use one with high sides to prevent any escapees during tossing.
- Whisk that dressing – In a small bowl or measuring cup, combine the olive oil, lime juice, salt, and pepper. Give it a good whisk until it looks slightly creamy and well blended.
- Toss it all together – Pour the dressing over your waiting veggies and sprinkle in that chopped cilantro. Now get in there with clean hands or a big spoon and gently mix everything until every piece gets kissed by that zesty dressing.
- The waiting game – Pop the bowl in the fridge for at least 15 minutes (I know – the hardest part!). This gives the flavors time to get friendly and makes all the difference.
Pro Tips for the Best Corn Cucumber Salad
Here are my hard-earned secrets after making this salad about a hundred times:
- Taste your corn first – If it’s really sweet, you might want to dial back the lime juice just a bit. Every ear is different!
- Salt to taste – Start with the recipe amount, then adjust after chilling. Cucumbers release water, which can dilute the seasoning.
- Avocado alert – If you’re adding it (and you should!), wait until right before serving to mix it in so it stays nice and green.
Ingredient Notes & Substitutions
Life happens, and sometimes you don’t have exactly what the recipe calls for – I get it! Here’s how to adapt this corn cucumber salad when the pantry gods aren’t smiling your way:
Corn: Fresh is ideal, but frozen works in a pinch. Just thaw and pat dry before using. Canned corn? Well… if you must, drain and rinse it super well first – but I’ll whisper that it won’t have quite the same pop of sweetness.
Cilantro: I know some folks think it tastes like soap (weird, right?). Swap in flat-leaf parsley for a fresh herbal note, or even some fresh dill if you’re feeling adventurous.
Lime juice: Lemon works beautifully too – just use a tiny bit less since it’s slightly more acidic. Bottled lime juice will do in an emergency, but fresh really makes all the difference in this simple dressing.
Red onion: Too strong for you? Try shallots for a milder bite, or even thinly sliced green onions for a gentler onion flavor.
Olive oil: Any neutral oil works, but you’ll lose that lovely fruity depth. Avocado oil makes a nice substitute if you’ve got it.
Remember: cooking is about making it work with what you have. Just keep the ratios roughly the same, and your salad will still be delicious – even if it’s not exactly my “perfect” version!
Serving Suggestions for Corn Cucumber Salad
Oh, the places this salad can go! While it’s fantastic all on its own (I’ve been known to eat it straight from the bowl with a spoon), here are my favorite ways to serve it:
- BBQ buddy – Pile it next to grilled chicken, burgers, or ribs. The fresh crunch cuts through all that smoky richness perfectly.
- Taco Tuesday MVP – Spoon it onto fish tacos or serve alongside carne asada – the lime dressing plays so nicely with Mexican flavors.
- Summer picnic star – It travels beautifully in a cooler and pairs wonderfully with sandwiches or cold fried chicken.
- Light lunch hero – Top it with some grilled shrimp or leftover rotisserie chicken to make it a full meal.
Pro tip: Double the recipe if you’re serving a crowd – this stuff disappears faster than ice cream on a hot day!
Storage & Reheating Instructions
Here’s the scoop on keeping your corn cucumber salad fresh – because trust me, you’ll want to make extra for later! This salad keeps beautifully in the fridge for up to 2 days when stored in an airtight container. The cucumbers might release a bit of water over time, but just give it a quick stir before serving and it’s good as new.
Now, I’ve learned the hard way that freezing is a big no-no. Those crisp cucumbers turn into sad, mushy little puddles when thawed – not the refreshing bite we’re going for. And reheating? Don’t even think about it! This salad is meant to be served cold, straight from the fridge.
My trick? If I know I’ll have leftovers, I’ll keep the dressing separate and toss it with the veggies just before serving. That way everything stays crisp and bright for days. But honestly? It rarely lasts that long in my house!
Corn Cucumber Salad Nutritional Information
Now, I’m no nutritionist, but I do like knowing what’s going into my body – especially with something as fresh and light as this salad! These numbers are estimates based on standard ingredients, but your exact counts might vary depending on your specific veggies and measurements.
Per generous 1-cup serving, you’re looking at:
- 120 calories – Light enough for seconds!
- 7g fat (mostly the good kind from olive oil)
- 15g carbs – Mostly from that sweet corn goodness
- 3g protein – Not bad for a veggie dish!
- 2g fiber – Keeping things moving smoothly
- 5g sugar – All natural from the corn
- 300mg sodium – Easy to adjust if you’re watching salt
The best part? You’re getting loads of vitamins from all those fresh veggies – vitamin C from the lime juice, plus whatever goodness comes from corn and cucumbers (I should probably look that up someday!). It’s the kind of dish that makes you feel good inside and out.
Frequently Asked Questions
Can I use canned corn instead of fresh?
Oh honey, I get it – sometimes fresh corn just isn’t in the cards! While canned corn works in a pinch (just drain and rinse it really well first), I swear by fresh kernels for that sweet crunch. If you must use canned, go for the no-salt-added kind and pat them dry thoroughly – otherwise your salad might get a bit watery.
How long does this salad keep in the fridge?
In my house? Maybe 20 minutes before it’s gone! But seriously, it stays fresh for about 2 days when stored in an airtight container. The cucumbers release a little water over time, but just give it a quick stir before serving. Pro tip: If you’re making it ahead, you might want to hold off on adding the dressing until right before serving.
Can I make this ahead for a party?
Absolutely! That’s one of my favorite things about this salad. Prep all the veggies and dressing separately the day before, then just toss everything together about 15-30 minutes before serving. It actually gets better as it chills – the flavors have time to really get to know each other. Just don’t add any avocado until the last minute if you’re using it.
What if I don’t like cilantro?
No judgment here! I know cilantro can be divisive (though I’ll never understand why – it’s so fresh and bright!). Swap in flat-leaf parsley or even some fresh dill for a different herbal note. My aunt makes it with chopped basil sometimes, and that’s surprisingly delicious too!
Is this salad gluten-free/vegan?
You bet! As written, this recipe is naturally both gluten-free and vegan. Just make sure all your ingredients are certified gluten-free if that’s a concern, and you’re golden. It’s one of those magical dishes that works for almost any diet – my gluten-free sister-in-law and vegan cousin both go back for seconds!
15-Minute Corn Cucumber Salad Recipe – Cool & Crisp Magic
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing corn cucumber salad with crisp vegetables and a light dressing.
Ingredients
- 2 cups fresh corn kernels
- 1 large cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine corn, cucumber, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Refrigerate for 15 minutes before serving.
Notes
- Use fresh corn for best flavor.
- Add diced avocado for extra creaminess.
- Adjust lime juice and salt to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: corn cucumber salad, summer salad, easy salad
