Here’s a refreshing Corn and Cucumber Salad—crisp, slightly sweet, and perfect as a side dish for summer or any meal. 🌽🥒
Ingredients
- 2 cups fresh or frozen corn kernels (cooked if frozen)
- 1 large cucumber, diced
- 1 small red onion, finely chopped
- 1 red bell pepper, diced (optional for color)
- 2–3 tbsp fresh parsley or cilantro, chopped
- 2–3 tbsp olive oil
- 1–2 tbsp lime or lemon juice
- Salt and black pepper to taste
- Optional: ½ tsp chili flakes for a little heat
Instructions
- Prepare the vegetables
- Dice cucumber and red bell pepper.
- Finely chop onion and parsley/cilantro.
- Cook the corn (if using frozen)
- Boil or steam corn for 2–3 minutes, then drain and cool slightly.
- Combine ingredients
- In a large bowl, mix corn, cucumber, red onion, bell pepper, and parsley.
- Dress the salad
- Drizzle with olive oil and lime/lemon juice.
- Season with salt, pepper, and optional chili flakes.
- Toss and serve
- Toss well to coat everything in the dressing.
- Chill for 10–15 minutes if desired for extra refreshing flavor.
💡 Tips
- Add feta cheese or avocado cubes for extra creaminess. 🥑🧀
- For sweetness, toss in a teaspoon of honey with the dressing.
- This salad pairs well with grilled meats or seafood.
If you want, I can also give a creamy version with mayonnaise and herbs, which is more like a Southern-style corn salad.
Do you want me to do that?
