Prep Time

• Prep: 15 minutes
• Cook: 5 minutes (if using fresh corn)
• Total: 20 minutes

Servings: 4–6

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Ingredients

For the Salad

• 2 large English cucumbers, diced
• 2 cups sweet corn kernels (fresh, canned, or frozen)
• ¼ cup finely chopped red onion (optional)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives (optional)

Creamy Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried dill (or 1 tablespoon fresh dill)

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Instructions

Step 1: Prepare the Corn

• Fresh corn: Boil for 4–5 minutes, cool completely, then cut kernels from the cob.
• Frozen corn: Thaw and drain well.
• Canned corn: Drain and rinse thoroughly.

Step 2: Prepare the Vegetables

Dice the cucumbers into bite-sized pieces and pat them dry with paper towels to remove excess moisture.

Step 3: Make the Dressing

In a medium bowl, whisk together:

• Mayonnaise
• Sour cream
• Dijon mustard
• Lemon juice
• Apple cider vinegar
• Garlic powder
• Onion powder
• Dill
• Salt
• Pepper

Mix until smooth.

Step 4: Assemble

In a large bowl combine:

• Cucumbers
• Corn
• Red onion
• Parsley
• Chives

Pour the dressing over the vegetables and gently toss until evenly coated.

Step 5: Chill

Refrigerate for 20–30 minutes before serving for the best flavor.

Garnish with extra parsley and freshly cracked black pepper.

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Tips

• Use English cucumbers for fewer seeds.
• Pat cucumbers dry to keep the salad creamy.
• Fresh corn provides the sweetest flavor.
• Add diced avocado just before serving.
• Sprinkle feta cheese on top for extra richness.
• A pinch of paprika or cayenne adds mild heat.

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Nut Information

Contains Nuts?

• No. This recipe contains no tree nuts or peanuts.

Allergens Present

• Eggs (mayonnaise)
• Dairy (sour cream)

Nut-Free Tips

• Use nut-free certified mayonnaise if needed.
• Check labels on packaged ingredients to avoid cross-contamination if serving someone with severe nut allergies.

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Storage

• Refrigerate in an airtight container for up to 2 days.
• Stir before serving.
• Not recommended for freezing because the cucumbers become watery.

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Nutrition (Approximate Per Serving)

• Calories: 220
• Protein: 4g
• Carbohydrates: 14g
• Fat: 17g
• Saturated Fat: 4g
• Fiber: 2g
• Sugar: 5g
• Sodium: 320mg

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Frequently Asked Questions

1. Can I make it ahead of time?
Yes. Prepare it up to 24 hours in advance, though it’s best within the first day.

2. Can I use frozen corn?
Absolutely. Thaw and drain it well before mixing.

3. Can I make it healthier?
Replace the mayonnaise with plain Greek yogurt or use half yogurt and half mayonnaise.

4. Can I add cheese?
Yes. Feta, shredded cheddar, or Parmesan are all delicious additions.

5. Is it gluten-free?
Yes, as long as all packaged ingredients are certified gluten-free.

6. Can I make it dairy-free?
Yes. Use dairy-free sour cream or substitute additional mayonnaise.

7. Can I add protein?
Yes. Grilled chicken, shrimp, turkey, or chickpeas work well.

8. How do I keep the salad from getting watery?
Pat the cucumbers dry before mixing and chill the salad after combining.

9. Can I make it spicy?
Yes. Add diced jalapeños, crushed red pepper flakes, or a dash of hot sauce.

10. What pairs well with this salad?
It goes well with grilled chicken, burgers, barbecue ribs, salmon, steak, tacos, sandwiches, or picnic meals.