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Cucumber and Sweet Corn Salad with Herb Vinaigrette

This simple and delicious Cucumber Corn Salad is packed with fresh flavor. It’s quick to toss together, highly versatile, and perfect as a side, a taco topping, a dip for chips, and more — a must-make summer salad.

Corn and cucumber salad in white dish with lime slices.

This cucumber corn salad has become a favorite. I’ve made it many times and it disappears fast.

Sweet corn and crisp cucumbers are combined with a simple, tangy dressing — you’re going to love this fresh salad.

Why We Love This Cucumber Corn Salad

  • Quick and easy to prepare.
  • Uses fresh, in-season produce for the best flavor.
  • Excellent, bright flavor with optional char on the corn.
  • Incredibly versatile — serve it many ways.

Ingredient Notes

See the full list of ingredients with exact measurements in the recipe card below.

Bowl of corn, onion, olive oil, limes and other ingredients for recipe.
  • Corn: Fresh corn cut from the cob gives the best texture and flavor, but frozen corn works well too — add it frozen to the skillet. Grilled corn cut from the cob is another tasty option.
  • Cucumbers: Mini seedless cucumbers are ideal because they dice into perfect bite-sized pieces, but any cucumber on hand will work.
  • Jalapeños: Adjust the amount to taste. The recipe uses one large or two small jalapeños; increase for more heat if desired.

Recipe Variations

  • More vegetables: Add halved grape tomatoes, grilled zucchini, or diced bell pepper for extra color and flavor.
  • Extra heat: Add more jalapeño, a pinch of cayenne, or crushed red pepper flakes.
  • Vegan: Use vegan feta and egg-free mayo to make this salad vegan-friendly.
  • Protein: Stir in black beans, kidney beans, or diced avocado to make it heartier.
  • Different cheeses: Queso fresco or cotija are excellent alternatives to feta.

Step-By Step Instructions

Corn kernels cooked in skillet.

Step 1: Cut the corn from the cob. Heat a large skillet over medium-high and add a drizzle of olive oil. Cook the corn 3–5 minutes, stirring occasionally, until it softens and gets golden with small charred bits. Remove from heat and transfer to a large bowl to cool. To cool faster, spread the corn on a parchment-lined sheet pan in a single layer.

Corn, chopped cucumber, onion, mayo, and other ingredients in bowl.

Step 2: Once the corn has cooled, add the cucumbers, red onion, cilantro, jalapeño, mayo, lime juice, garlic, chili powder, cumin, salt, and pepper to the bowl. Toss everything to combine evenly.

Tossed cucumber corn salad in bowl with feta cheese added on top before mixing.

Step 3: Gently fold in the feta cheese so it stays slightly chunky and creamy in the salad.

Prepped cucumber corn salad in glass bowl with spoon.

Step 4: Taste and adjust seasoning or add a little extra mayo for creaminess. Chill until ready to serve.

Recipe Tips

  • Don’t overcook the corn. Cook only until it’s slightly softened and lightly golden so it keeps a pleasant bite in the salad.
  • Let it rest. Let the salad sit about 10 minutes before serving and give it a final toss with an extra squeeze of lime if desired.
Overhead view of corn and cucumber salad in serving dish with lime wedges on top.

Storage

Store the salad in an airtight container in the refrigerator for 4–5 days. For best texture, prep up to 24 hours in advance. Freezing is not recommended.

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Cucumber Corn Salad

By: Lorie Yarro
This fresh, simple cucumber corn salad is full of bright flavor and easy to prepare. Serve it as a side, on tacos, or as a dip — perfect for summer.
Cucumber corn salad in serving dish topped with chopped jalapeño and cilantro.
Prep Time: 15
Cook Time: 5
Total Time: 20
Servings: 8

Ingredients

  • 5–6 ears of corn, raw (about 4–4½ cups) — frozen corn also works
  • 1 Tbsp olive oil
  • 6 mini cucumbers, diced
  • ½ red onion, very small diced
  • ⅓ cup 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 cup feta cheese crumbles

Instructions

  • Cut the corn from the cob. Heat a drizzle of olive oil in a large skillet over medium-high heat.
  • Add the corn and cook 3–5 minutes, stirring occasionally, until slightly softened and golden with a bit of char. Avoid overcooking so the corn keeps some bite.
  • Remove from heat and transfer the corn to a large bowl to cool. For faster cooling, spread the corn on a parchment-lined sheet pan.
  • When the corn is cooled, add cucumbers, red onion, cilantro, jalapeño, mayo, lime juice, garlic, chili powder, cumin, salt, and pepper. Toss to combine.
  • Gently stir in the feta. Adjust seasoning or mayonnaise to taste.
  • Chill until ready to serve.

Notes

Storage: Refrigerate in an airtight container for 4–5 days. For best texture, prepare up to 24 hours ahead. Do not freeze.

Don’t overcook the corn. A few minutes in the skillet is enough to develop flavor while keeping a pleasant bite.

Let it rest. Allow the salad to sit about 10 minutes before serving and toss again with a squeeze of lime if desired.

Nutrition

Calories: 164kcal, Carbohydrates: 20g, Protein: 5g, Fat: 9g

Nutrition information is an approximation.

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