This corn and cucumber salad brings together the cool crunch of fresh cucumbers and the sweetness of corn, all wrapped in a creamy blend of Greek yogurt and mayonnaise. It’s incredibly easy to make and truly light and refreshing, making it a perfect side for warm weather gatherings. Plus, you won’t find a watery mess here—just a fabulous dish that holds its texture and flavor. Whether it’s a picnic, backyard barbecue, or weeknight dinner, this salad is sure to be a hit!
Corn and Cucumbers Make an Awesome Salad
A summer salad made with fresh corn, cucumbers, red peppers and dill is a delicious way to enjoy veggies. Unlike a traditional cucumber salad with a vinegar based dressing, Greek yogurt and mayonnaise coat these summer favorites and dill gives it an extra flavor boost.
If you need a salad without mayonnaise, try a shrimp and orzo salad, or a Greek cucumber salad, they are both so refreshing and can withstand being out in the heat.
We get fresh corn and cucumbers around here all summer long, so we’re always looking for new ways to incorporate them into our meals. The creamy dressing made with greek yogurt and a little mayonnaise is light and compliments the vegetables without making your mouth pucker. Using a combination of both makes the dressing more interesting.
You can make a cucumber salad with Greek yogurt in advance and toss with the dressing about 30 minutes before you’re ready to eat, which makes it great for a potluck or for dinner with friends. I grew up with a vinegar based cucumber salad with tomatoes, but I like this one so much better. Mike proclaimed it his new favorite.
Yes, You Can Eat Raw Corn!
When telling Natalie about this delicious salad, she was skeptical about eating raw corn. Corn is so sweet this time of year that you don’t need to cook it. In my book the only reason to cook corn is so that you can smear it with butter. Otherwise, just cut the corn off the cob and add it to your salad.
Are you trying to come up with a salad recipe to take to a potluck, or dinner? You’ll be the star with this fresh summer salad that’s the perfect side dish whether you’re having slow cooker ribs or grilled pork chops.
With this fantastic cucumber corn salad in your back pocket you’ll be the first one to volunteer to bring the salad!
Why you’ll Make This on Repeat
- Uses up plentiful summer vegetables in a different way
- Hardly takes any time
- Yogurt mayonnaise dressing is a nice change from the vinegar dressings in most cucumber salads
- Great for taking to a potluck
- Simple make ahead salad for dinner with friends or family
Key Ingredients for a Light and Refreshing Salad
- Cucumbers – English cucumbers are the best for salads, but you can use garden ones. Either way, let them drain in a colander with some salt before adding to the salad. This will keep the salad from becoming too watery.
- Corn – Raw corn kernels cut right off the cob is best but you can use frozen if it’s not available.
- Red pepper – This adds a pop of color and a nice crunch.
- Shallot – You can use a red onion instead, but I prefer the milder flavor of a shallot.
- Fresh dill – This adds a lot of flavor, if you can’t find fresh, then use 2 teaspoons of dried.
- Dressing – You’ll need mayonnaise, greek yogurt, mustard, garlic, lemon juice and a little sugar.
Make a Fresh Summer Salad
Step 1:
Slice the cucumbers. Place them in a colander in the sink with a teaspoon of salt to drain out some of the liquid.
Step 2:
Cut the sweet corn off the cob, chop the pepper and shallot and combine.
Step 3:
Whisk together the dressing ingredients and add to the salad right before serving.
Storage
A corn and cucumber salad will stay delicious for days. However, the cucumbers will get limp after a day or two. If you think you may have leftovers, leave some without dressing to keep it fresh and crisp a little longer.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Corn and Cucumber Salad With Greek Yogurt
Ingredients
- 5 cups English cucumbers sliced into ¼ inch slices
- 1 teaspoon salt
- 1 tablespoon shallot diced
- 3 ears corn cut from the cob
- 1 red bell pepper diced
- 2 tablespoons fresh dill ½ teaspoon dried
DRESSING
- ½ cup greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon mustard
- 1 teaspoon sugar
- 1 clove garlic minced
- salt and pepper
Instructions
- Place sliced cucumbers in a colander in the sink and sprinkle with salt. Let sit for about 30 minutes. Do not rinse. Pat dry with a paper towel. Place in a large bowl. Add shallot, corn, pepper and dill and mix to combine.
- Whisk together the ingredients for the dressing and season with salt and pepper. Pour over cucumber mixture and chill for 30 minutes. If not serving right away wait to add the dressing.
Video
Barbara’s Tips + Notes
- You don’t need to peel the cucumbers if using English cucumbers. If using Garden cucumbers, partially peel, every other strip.
- You can use frozen corn but don’t use canned corn.
- You can make this earlier in the day, just wait to add the dressing until shortly before serving.
- Keep refrigerated until ready to serve. It will still be fresh for at least one day, after that it will be delicious but may be a little wilted.
Nutrition
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
JO says
Salad sounds delicious but have a cucumber allergy. Do you think you could substitute zucchini for the cucumber?
Barbara Curry says
I think the flavors with zucchini or summer squash would be great and they are substantial enough not to get mushy. Let me know how it turns out.
Helen at the Lazy Gastronome says
What a beautiful and delicious way to say goodbye to summer! Thanks for sharing at the What’s for Dinner Party – Hope you are having a fabulous weekend!
Barbara Curry says
I love to find new ideas for dinner.