Printable Corn and Cucumber Picnic Salad Recipe Card
Sweet summer corn, crisp cucumber, red onion, cilantro, and lemon come together in this refreshing no-mayo salad. It is a quick, colorful side dish for picnics, potlucks, cookouts, and summer dinners.
Servings: 4
Calories: 87kcal
Ingredients
- 1 cucumber peeled and diced
- 2 cups sweet corn fresh, frozen, grilled, or canned
- 1/2 cup red onion sliced
- 1/2 cup cilantro chopped
- 1 lemon juiced
- 1 teaspoon cumin
- salt and pepper
Optional: Additional fresh cilantro for serving.
Instructions
- Roast, grill, or boil the corn. Then remove the corn from the cobs and place it in a small dish, if needed.
- Cut up the cucumber, red onion, and cilantro, and add to a medium-sized or large bowl.
- Add corn to the veggies and gently combine. Add more corn if needed.
- Juice the lemon into the bowl, add all seasonings, and combine well.
- Taste and adjust seasonings to your liking.
- Divide the salad into bowls and serve promptly, or cover with plastic wrap and refrigerate for a bit if you still have a couple more things to finish up before dinner is ready. It can also be transferred to an airtight container to transport in a cooler packed with ice if you plan on taking this to a picnic.
Notes
- Canned corn, frozen thawed sweet corn, or fresh cooked corn on the cob can be used.
- Diced avocado would also be a great addition to the salad.
- Salad can be a side salad, a topping on tacos, or with any grilled protein.
- Store the leftover salad in an airtight container and refrigerate for 48 hours.
Nutrition
Calories: 87kcal