Best 4 Corn N Cucumbers Salad Recipes

In the realm of refreshing summer salads, Corn n' Cucumbers Salad reigns supreme. This delectable dish harmoniously blends the vibrant sweetness of corn kernels with the crisp coolness of cucumbers, creating a symphony of flavors that will tantalize your taste buds. The addition of tangy red onion and zesty bell pepper adds a layer of complexity, while the creamy tang of sour cream dressing ties all the elements together, resulting in a salad that is both light and satisfying.

Corn n' Cucumbers Salad is a versatile dish that can be enjoyed as a standalone side dish or as a refreshing complement to grilled meats, fish, or poultry. Its vibrant colors and textures make it a visually appealing dish that will brighten up any table. In addition to the classic recipe, the article also explores variations like the Mexican Corn and Cucumber Salad, which adds a spicy kick with chili powder and cumin, and the Asian Cucumber Salad, which incorporates the umami richness of soy sauce and sesame oil.

Let's cook with our recipes!

CORN & CUCUMBER SALAD

Corn & Cucumber Salad image

Revel in the deliciousness of our Corn & Cucumber Salad. Grilled corn combines with cucumber, fresh basil and dressing to make this Corn & Cucumber Salad.

Provided by My Food and Family

Categories Home

Time 15m

Yield 8 servings

Number Of Ingredients 5

Ingredients

4 ears of corn, grilled and kernels removed from the cob
2 medium cucumbers, chopped
6 green onions, chopped
1/4 cup chopped fresh basil
3 Tbsp. KRAFT Tuscan House Italian Dressing

Steps:

Combine all ingredients in a large bowl. Mix well to combine.
Refrigerate until ready to serve.

Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

ROASTED CORN AND CUCUMBER TOMATO SALAD

Roasted Corn and Cucumber Tomato Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 ears corn, shucked
1 tablespoon plus 1/2 teaspoon olive oil, divided
1 cup seeded and diced English cucumber
1 cup grape tomatoes, halved
1/4 cup finely diced red onion
1 1/2 teaspoons red wine vinegar
3/4 teaspoon smoked paprika
Salt and pepper

Steps:

Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

CORN, AVOCADO AND CUCUMBER SALAD

Corn, Avocado and Cucumber Salad image

This straight-from-the-garden vegetable salad is the essence of summer on a plate. It's very easy to make, but you'll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.

Provided by David Tanis

Categories easy, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup finely diced red onion
3 tablespoons freshly squeezed lime juice
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds, toasted and coarsely ground
2 cups tender, small corn kernels
2 large firm-ripe avocados
2 cups sliced cucumbers
12 cherry tomatoes, halved or quartered
Small bunch purslane or watercress
Handful of mint leaves, roughly chopped
2 ounces queso fresco or mild feta, crumbled
Pinch of crushed red pepper

Steps:

In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 773 milligrams, Sugar 6 grams

TOMATO, CUCUMBER AND CORN SALAD

Tomato, Cucumber and Corn Salad image

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Steps:

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

Tips:

For the best flavor, use fresh corn and cucumbers. If using canned corn, drain and rinse it well before using.
To make the salad ahead of time, prepare it up to 24 hours in advance and store it in the refrigerator. Just be sure to add the avocado and cilantro just before serving.
This salad is also great for potlucks and picnics. Just pack it in a cooler with some ice packs and you're good to go.
If you don't have any red onion on hand, you can substitute a white or yellow onion. Just be sure to dice it finely so that it doesn't overpower the other flavors in the salad.
Feel free to add other vegetables to this salad, such as chopped bell pepper, zucchini, or carrots.

Conclusion:

This corn and cucumber salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. With its combination of sweet corn, crisp cucumbers, and tangy dressing, this salad is sure to be a hit with everyone at your table.