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Cucumber Corn Salad

Cucumber Corn Salad That Brightens Up Your Summer Days

This Cucumber Corn Salad is a vibrant, no-cook dish that captures the essence of summer, ready in just 15 minutes.
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Prep Time 15 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Sweet Corn Use fresh or thawed frozen corn.
  • 1 large Cucumber English cucumbers recommended.
  • 1/4 cup Cilantro Finely chopped.
  • 2 tablespoons Lime Juice Freshly squeezed.
  • to taste Salt
  • to taste Black Pepper Freshly cracked.

Equipment

  • Mixing bowl
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Cook fresh corn if using; boil or steam for about 5-7 minutes until tender. Cool and slice the kernels off.
  2. Chop cucumbers into bite-sized pieces.
  3. In a large bowl, combine sweet corn, chopped cucumber, and cilantro. Add lime juice and mix gently.
  4. Season the salad with salt and pepper to taste, and let it rest for about 5 minutes.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 25gProtein: 3gFat: 1gSodium: 50mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 20mgCalcium: 25mgIron: 1mg

Notes

For best flavor, use fresh ingredients and allow the salad to chill briefly before serving.

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