This cucumber corn salad 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. —Jean Moore, Pliny, West Virginia
Corn ‘n’ Cucumbers Salad
Cucumber Corn Salad Tips
What else can you add to cucumber corn salad?
Add a little more color to cucumber corn salad by including some halved cherry tomatoes and chopped red onion.How can you serve cucumber corn salad?
Cucumber corn salad makes a great side dish to grilled main dishes like steak, burgers or chicken. It's a refreshing summer salad that pairs well with a lot of dishes on a hot summer day!Can you make cucumber corn salad ahead of time?
Yes—we encourage it! Cucumber corn salad is best after sitting in the fridge for a few hours, so the flavors can really meld and develop. After that, this salad is best enjoyed sooner than later—but you can keep leftovers in the fridge for up to 3 days. If you liked this cucumber corn salad recipe, try more of our cucumber recipes or corn salad recipes before summer is over.—Lauren Pahmeier, Taste of Home Associate Editor
Corn ‘n’ Cucumbers Salad
Prep Time
10 min
Yield
8 servings
Ingredients
- 2 medium cucumbers, peeled and thinly sliced
- 2 cups fresh corn, cooked
- 4 green onions, 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
Directions
- Combine all ingredients in a large bowl. Cover and chill for several hours.
Nutrition Facts
3/4 cup: 54 calories, 1g fat (0 saturated fat), 0 cholesterol, 301mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch.
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