Corn and Cucumber salad is a light and fresh addition to any cook-out or meal. A Creamy dressing with yogurt, mayonnaise and fresh dill coat this delicious Summer salad.
It’s Labor Day and summer is officially over, but it doesn’t feel like it. If you’re still dealing with the heat, you’ve got to try Corn and Cucumber Salad. Made with fresh corn, cucumbers, red peppers and dill for a healthy and delicious way to use up the end of the summer vegetables. We get fresh corn and cucumbers around here for at least another month and even longer from states to the south of us. So we have no excuse not to make fresh salads. The dressing made with greek yogurt and a little mayonnaise is light and compliments these vegetables. Fresh dill makes it even better. You can make this in advance and toss with the dressing about 30 minutes before you are ready to eat, which makes it great for a pot luck or for dinner with friends. I grew up with a vinegar based cucumber salad, but I like this one so much better. Mike proclaimed it his new favorite.
Which type of cucumber should you use for Corn and Cucumber Salad
There are basically two types of commonly found cucumbers where I am in North Carolina. They are English cucumbers and Garden cucumbers. English cucumbers are what most recipes call for because they are seedless and have a thin skin. You will find these wrapped in plastic in the grocery. Since the skin is thin, you don’t need to peel them. They are perfect for this salad. The other type of cucumber is the Garden cucumber which you will see in famers’ markets and groceries. When found in the grocery they may have waxed the skin to keep the moisture in. The skin is thicker on a Garden cucumber can be a little bitter sometimes, so for most recipes you will want to peel them. Garden cucumbers also have seeds, which I don’t mind but some do and it can make it salad watery, so if using Garden cucumbers, you will need to remove the seeds. If you have a choice, go with the English variety.
Why you need to salt cucumbers
Before using cucumbers in a salad, you need to place them in a colander or strainer with some salt to draw out the liquid. Let them sit in the sink for about 30 minutes. If you skip this step, you will have a watery diluted salad. Don’t worry about them being too salty, most of the salt runs out with the liquid.
Can you eat raw corn
When telling Natalie about this 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.
This light and cool salad goes great with spicy shrimp or chicken or pork or even with a Smash Burger. You can change the proportions of vegetables to your liking but I would not leave out the dill, it really makes the salad. This salad is still delicious for days, however, the cucumbers will get limp after a day. If you think you may have leftovers, leave some without dressing to keep it fresh and crisp.
Things to serve with Corn and Cucumber Salad
If you make Corn and Cucumber Salad be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Corn and Cucumber Salad
Corn and Cucumber salad is a light and fresh addition to any cook-out or meal. A Creamy dressing with yogurt, mayonnaise and fresh dill coat this delicious Summer salad.
Print Pin RatePrep Time: 20 minutes
Servings: 8
Calories: 103
Ingredients
- 5 cups English cucumbers sliced into 1/4 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 1/2 teaspoon dried
DRESSING
- ½ cup greek yogurt
- ¼ cup mayonaise
- 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.
Notes
Don't forget to salt the cucumbers to remove some moisture.
Nutrition
Calories: 103kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 354mg | Potassium: 236mg | Fiber: 1g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg
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