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Corn ‘n’ Cucumbers Salad

Total Time

Prep: 10 min. + chilling

Makes

8 servings

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 Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. Combine all ingredients in a large bowl. Cover and chill for several hours.
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

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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