Cucumber Corn Salad
What's easier than a summer side dish you can throw together in minutes? This Cucumber Corn Salad is loaded with veggies and coated in a creamy fresh herb dressing. It's great with everything from grilled steaks to burgers.
INGREDIENTS
- 3 cups raw sweet corn - cut off the cob (about 4 ears)
- 2 cups cucumber - diced in medium chunks
- ½ cup green onion - diced, green tops only
- ¼ cup mayonnaise - store-bought or homemade
- 4 teaspoons rice wine vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon fresh thyme - leaves removed from stem
- ½ tablespoon fresh parsley - finely minced
- salt and black pepper - to taste preferences
INSTRUCTIONS
- In a medium sized bowl, whisk together the mayonnaise, rice wine vinegar, granulated sugar, fresh thyme leaves, fresh minced parsley, salt, and black pepper.
- To the dressing, add the raw sweet corn, diced cucumber, and chopped green onion. Gently toss together until everything is well coated in the dressing.
- Refrigerate for one to two hours before tossing the salad again and serving.
Yes, the refrigeration time is necessary! This gives the dressing time to develop in flavor and for all the ingredients to marry together.
RECIPE NOTES
- Prefer cooked sweet corn? Bring a large pot of water to a boil, add corn on the cob, and allow it to cook for 3 minutes. Remove the corn and immediately place in an ice water bath. Once the corn has cooled, cut it off of the cob.
- Feel free to add other garden-fresh veggies. I've added both cherry tomatoes and raw green beans, as well as jalapeno peppers and sweet bell peppers.
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you try this recipe?Please take a minute to leave a rating and comment below. My community of readers appreciate it and I do too!
