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This simple and delicious Cucumber Corn Salad is bursting with so much flavor. So simple to toss together, super versatile and so many ways to enjoy it. Serve it as a side, add over top of tacos, dip chips in it and so much more. This is a must make summer salad recipe!
This cucumber corn salad has become my latest obsession. I have made it so many times, and it’s gone in no time.
All the fresh, sweet corn with crispy cucumbers tossed with a super simple dressing–you are going to LOVE this new salad recipe!
If you love summer fresh recipes, try these other favorites: 3 Bean, Corn and Avocado Salad, Easy Lemon Orzo Salad With Feta, Easy Cucumber Quinoa Salad with Feta and my faaaaaave Tortellini Caprese Salad!
Why We Love This Cucumber Corn Salad
- It’s so simple to make.
- Takes full advantage of all the fresh, in-season produce.
- The FLAVOR.
- So many ways to serve it–the most versatile salad recipe!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- corn: I think that fresh, cut from the cob corn is best for the most flavor and crispiness. HOWEVER, I have made it with frozen corn and found it to be delicious as well. Just add it frozen into the skillet. I haven’t tested to date using canned corn. You can also use grilled corn cut from the cob and skip the skillet altogether!
- cucumbers: I use the mini seedless cucumbers that typically come in a pack of 5-6. They cut into the perfect bite sized pieces. You could use another type of cucumber if that is what you have on hand!
- You can adjust the amount of jalapeños to your own personal taste. We use one large or two small peppers when making this but my husband still would love even more spice!
Recipe Variations
- You can add even more veggies: toss in some quartered grape tomatoes or cherry tomatoes, grilled zucchini, diced bell pepper and more.
- Make it extra spicy: add some extra jalapeños, sprinkle a touch of cayenne pepper into the salad, or crushed red pepper flakes to add some more heat.
- Make it vegan: use a vegan feta cheese and an egg free mayo and the this cucumber corn salad is vegan
- Add some protein: black beans or kidney beans would be great to toss in. Diced avocado would be amazing too!
- Use another cheese: I love adding queso fresco to this corn salad and cotija cheese would be great as well!
Step-By Step Instructions
Step 1: Cut the corn from the cob. Add a drizzle of olive oil to a hot large skillet heated to medium-high heat. Add the corn and cook for about 3-5 minutes, stirring occasionally, allowing the corn to soften slightly and become golden with some even having a slight char. Remove the skillet from the heat and transfer the corn to a large bowl, allowing it to cool. (You can speed this process by pouring it on a parchment lined sheet pan in a single layer.)
Step 2: When the corn is cooled, add all of the salad ingredients, except the feta cheese into a large bowl. Stir to toss well.
Step 3: Gently stir the feta cheese in.
Step 4: Adjust any seasoning to taste, or add some extra mayonnaise for a creamier texture. Chill until ready to serve.
Recipe Tips
- Don’t overcook the corn. The corn will lose its bite and texture if you cook it too long. Only a few minutes in the skillet should do it.
- Allow the salad to sit our for about 10 minutes before serving. Give it a toss and maybe add an extra squeeze of lime juice before serving, and you are set.
Storage
You can store this cucumber corn salad for about 4-5 days in an airtight container in the refrigerator. If planning to make it in advance, you can prep it up to 24 hours in advance for best results.
This salad will not freeze well so freezing is not recommended.
Other Salad Recipes
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Cucumber Corn Salad
Ingredients
- 5-6 ears of corn, not cooked , approx. 4- 4½ cups (frozen corn will also work)
- 1 Tbsp olive oil
- 6 mini cucumbers, diced
- ½ red onion, very small diced
- ⅓ c chopped fresh cilantro
- 1-2 jalapeños small diced
- 2-3 Tbsp mayo
- Juice of 2 limes, approx. 2 oz.
- 2 garlic cloves , minced
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp sea salt
- ½ tsp pepper
- ½ c feta cheese crumbles
Instructions
- Cut the corn from the cob. Add a drizzle of olive oil to a hot large skillet heated to medium-high heat.
- Add the corn and cook for about 3-5 minutes, stirring occasionally, allowing the corn to soften slightly and become golden with some even having a slight char. You don't want to overcook the corn though as it won't be as light and crisp in the salad.
- Remove the skillet from the heat and transfer the corn to a large bowl, allowing it to cool. You can speed this process by pouring it on a parchment lined sheet pan in a single layer.
- When the corn is cooled, add all of the salad ingredients, except the feta cheese into a large bowl. Stir to toss well.
- Gently stir the feta cheese in. Adjust any seasoning to taste, or add some extra mayonnaise for a creamier texture.
- Chill until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This salad is a favorite in our house and for the bbq! We hope you LOVE it as much as we do!