Printable Corn and Cucumber Picnic Salad Recipe Card
Sweet summer corn, crisp tomatoes and vibrant red onion make this corn and cucumber salad the perfect salad for picnics and gatherings all season long! It's fresh, flavorful and quick to prepare with a simple dressing in only 15 minutes. Feel free to print or pin this recipe card for easy reference while making this recipe.
Servings: 4
Calories: 87kcal
Ingredients
- 1 cucumber , peeled and diced quarterly
- 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 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, topping on tacos, or with any grilled protein.
- Store the leftover salad in an air-tight container and refrigerate for 48 hours.
Nutrition
Calories: 87kcal