Corn and Cucumber Salad Recipe for a Refreshing Summer Treat

This Corn and Cucumber Salad recipe provides a refreshing, nutritious dish that embodies the joys of summer, perfect for any gathering.

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Prep Time 20

Chilling Time 30

Total Time 50

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Fresh Corn (cut from the cob) Sweet corn is preferred, frozen corn can be used if thawed.
2 cups Cucumbers English cucumbers work best.
1/2 cup Red Onion Soak in cold water for 10 minutes to mellow flavor.
1 cup Cherry Tomatoes Choose ripe tomatoes for best taste.
1/2 cup Feta Cheese Crumble into the salad.

For the Dressing

1/4 cup Olive Oil Extra virgin is recommended.
2 tablespoons Lemon Juice Freshly squeezed for best taste.
1/4 cup Fresh Herbs (Basil or Mint) Finely chopped for distribution.

Equipment

mixing bowl
Sharp knife
Spatula
Small Bowl

Method

Preparation Steps

Step 1: Shuck the corn and chop the cucumbers into bite-sized pieces.
Step 2: In a large mixing bowl, combine corn kernels, cucumbers, diced red onion, and halved cherry tomatoes. Crumble feta cheese on top.
Step 3: In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and finely chopped herbs.
Step 4: Pour the dressing over the salad and gently fold in to coat all ingredients evenly.
Step 5: Cover and chill the salad in the refrigerator for about 30 minutes.
Step 6: Toss gently before serving and enjoy!

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Best enjoyed chilled. Customize with additional veggies or herbs if desired. Use fresh ingredients for maximum flavor.

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