Growing up, the only way I knew how to make a salad was tossing some lettuce with ranch dressing. That’s what we did at home, and honestly, I thought that was as good as it could get. It wasn’t until I started experimenting in my own kitchen that I discovered the magic of combining fresh corn and crisp cucumber.
This corn and cucumber salad is the kind of recipe I wish I’d known about years ago. It’s straightforward, uses ingredients you can find at any grocery store, and doesn’t need fancy dressing to taste good. The natural sweetness of fresh corn paired with cool cucumber creates something that’s way better than those basic salads I grew up eating.
Why You’ll Love This Corn and Cucumber Salad
- Quick preparation – This refreshing salad comes together in just 15 minutes, making it perfect for busy weeknights or last-minute gatherings.
- No cooking required – Simply chop, mix, and serve – there’s no need to turn on the stove or oven, which is especially nice during hot summer days.
- Fresh herb combination – The mix of cilantro, basil, and mint creates a garden-fresh taste that makes this salad stand out from ordinary side dishes.
- Make-ahead friendly – You can prepare this salad a few hours before serving, and the flavors will actually get better as they mingle in the fridge.
- Diet-friendly – This salad is naturally vegan, can be made gluten-free with tamari, and is low in calories while being full of fresh vegetables.
What Kind of Cucumber Should I Use?
English cucumbers are the ideal choice for this salad, but regular garden cucumbers will work too if that’s what you have on hand. English cucumbers (sometimes called hothouse cucumbers) have thinner skin, fewer seeds, and tend to be less bitter than their regular counterparts, which makes them perfect for eating raw in salads. If you’re using a regular cucumber, you might want to peel it completely and scoop out the seeds since the skin can be a bit tough and waxy. For the crispest results, try to pick cucumbers that feel firm and heavy for their size, avoiding any that are starting to turn yellow or feel soft at the ends.
Options for Substitutions
This fresh salad is pretty flexible and you can make several easy swaps if needed:
- Canned corn: You can easily swap canned corn with fresh corn (about 2 cups, cooked and cooled) or frozen corn (thawed). In summer, grilled corn adds a nice smoky flavor!
- English cucumber: Regular cucumbers work fine – just remove the seeds if they’re large. You could also use Persian cucumbers, which are smaller and sweeter.
- Shallot: No shallots? Use 1/4 cup finely diced red onion or sweet onion instead. Just soak the diced onion in cold water for 10 minutes to reduce the sharp taste.
- Fresh herbs: While fresh herbs give the best flavor, you can use just one or two of the herbs if you don’t have all three. If you’re not a cilantro fan, double up on the basil and mint instead.
- Lime juice: Lemon juice works just as well here. In a pinch, rice vinegar or apple cider vinegar can work too – just use a bit less since vinegar is stronger.
- Fresh ginger: If you don’t have fresh ginger, use 1/4 teaspoon ground ginger, or skip it altogether – the salad will still taste great!
Watch Out for These Mistakes While Cooking
A common mistake when making corn and cucumber salad is not draining the corn thoroughly enough, which can lead to a watery salad that dilutes the bright dressing – take an extra minute to drain the corn in a colander and pat it dry with paper towels. The second pitfall is cutting your cucumbers too large; they should be diced into small, bite-sized pieces (about 1/4 inch) so they blend well with the corn kernels and absorb the dressing evenly. When it comes to the herbs, avoid chopping them too far in advance or they’ll turn brown and lose their fresh flavor – instead, prep them just before serving and gently toss them in last. For the best texture and flavor, let the salad rest in the refrigerator for at least 15 minutes (but no longer than 2 hours) before serving, allowing the vegetables to soak up the dressing while maintaining their crunch.
What to Serve With Corn and Cucumber Salad?
This fresh and light salad makes an excellent side dish for summer grilling! The combination of sweet corn, cool cucumber, and herbs pairs perfectly with grilled chicken, burgers, or fish – especially salmon or grilled shrimp. Since it already has an Asian-inspired dressing with soy sauce and ginger, it would also taste great alongside teriyaki chicken or Korean BBQ beef. For a vegetarian meal, try serving it with some grilled tofu or as part of a grain bowl with quinoa or brown rice. The salad’s bright flavors and crunchy textures help balance out heavier main dishes, making it a great addition to any cookout or weeknight dinner.
Storage Instructions
Keep Fresh: This corn and cucumber salad tastes best when eaten within 24 hours, but you can keep it in an airtight container in the fridge for up to 2 days. The vegetables might release some liquid as they sit, but a quick toss before serving will redistribute the dressing nicely.
Make Ahead: If you want to prep this salad in advance, combine all the vegetables except the cucumbers and herbs. Store the dressing separately. Add the cucumbers, herbs, and dressing about 30 minutes before serving – this keeps everything crisp and fresh-tasting!
Drain: After a day in the fridge, you might notice some liquid at the bottom of your container. Just drain off any excess liquid and give the salad a good stir before serving to keep it fresh and crunchy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 15-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 250-300
- Protein: 6-8 g
- Fat: 10-14 g
- Carbohydrates: 35-40 g
Ingredients
- 1 can (15.25 oz) whole kernel corn, well drained
- 1 cup peeled and diced cucumber (such as english cucumber)
- 1 cup halved cherry or grape tomatoes
- 1/3 cup finely chopped shallot
- 1 tablespoon extra virgin olive oil
- 1 tablespoon soy sauce (use tamari for gluten-free option)
- 1 tablespoon lime juice
- 1 teaspoon freshly minced ginger
- 1/2 teaspoon sea salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper (adjust to taste)
- 1/4 cup loosely packed, chopped fresh cilantro
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh mint leaves
Step 1: Combine Ingredients
In a medium-sized bowl, combine all the ingredients together.
Ensure that each component is evenly distributed to create a harmonious blend.
Step 2: Adjust Flavoring
Taste the mixture and make adjustments as necessary.
Add more lime juice or salt and pepper according to your preference.
If you find it needs a little extra zest, feel free to include more fresh herbs to enhance the flavor.
Step 3: Allow Flavors to Develop
Cover the bowl and refrigerate the mixture for 15-20 minutes.
This resting time allows the flavors to mix and intensify.
However, if you’re in a hurry, you can serve the dish immediately for a fresher taste.
