Corn 'n' Cucumbers Salad Recipe

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This was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8-10 servings


  • 2 medium cucumbers, peeled and thinly sliced
  • 2 cups fresh corn, cooked
  • 1/2 medium onion, thinly sliced
  • 1/2 cup vinegar
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 teaspoon dill weed
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch cayenne pepper

Nutritional Facts

3/4 cup: 49 calories, trace fat (trace saturated fat), 0mg cholesterol, 241mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 2g protein


  1. Combine all ingredients in a large bowl. Cover and chill for several hours. Yield: 8-10 servings.
Originally published as Corn N Cucumbers Salad in Bountiful Harvest Cookbook 1994, p36

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Reviewed Jun. 1, 2015

"Delicious recipe. I cut this recipe in half and made it the night before. I added mayonnaise to thicken the dressing. I will make this recipe again"

Reviewed Apr. 28, 2015

"Before this went into refrigerator I knew we loved it! Followed directions almost exactly but substituted frozen corn. Excellent! The dressing was just the perfect taste- will try using it on other fresh vegetable salads. As a volunteer Taste of Home food editor I love finding new recipes to try. This is a winner!"

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