Which type of cucumber should you use for Corn and Cucumber Salad
Why you need to salt cucumbers
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
Corn and Cucumber Salad
- 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
- ½ cup greek yogurt
- ¼ cup mayonaise
- 1 tablespoon lemon juice
- 1 teaspoon mustard
- 1 teaspoon sugar
- 1 clove garlic minced
- salt and pepper
- 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.