“I make up a big bowl of it so we can eat it throughout the week. Everyone I’ve served it to has LOVED it!”
This colorful salad is fresh, creamy, crunchy, and incredibly easy to prepare. Sweet corn, crisp cucumber, juicy tomatoes, fresh herbs, and a tangy creamy dressing come together in one delicious bowl.
It makes a wonderful side dish for grilled meats, burgers, sandwiches, picnics, potlucks, and summer gatherings. Similar corn-and-cucumber salads are especially popular for cookouts because they can be prepared quickly and served chilled. (Mallory the Dietitian)
Ingredients
For the Salad
- 4 cups sweet corn, cooked and cooled
- 1 large cucumber, diced
- 2 medium tomatoes, diced
- ½ small red onion, finely chopped
- 2 green onions, sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Creamy Dressing
- ½ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
1. Prepare the Vegetables
Cook the corn if using fresh corn and allow it to cool completely.
Dice the cucumber and tomatoes, finely chop the red onion, and slice the green onions. Add everything to a large mixing bowl along with the corn, parsley, and dill.
2. Make the Dressing
In a separate bowl, whisk together the mayonnaise, sour cream, lemon juice, vinegar, sugar, garlic powder, salt, and black pepper until smooth and creamy.
A creamy dressing based on mayonnaise or yogurt works especially well with corn, cucumber, and tomatoes. (Recipes by Lily)
3. Combine
Pour the dressing over the vegetables.
Gently toss everything together until the corn and vegetables are evenly coated.
4. Chill
Cover the bowl and refrigerate for at least 30 minutes before serving.
The chilling time allows the flavors to blend while keeping the salad cool and refreshing.
Tips for the Best Salad
Drain the corn well. Excess moisture can make the dressing watery.
Use firm cucumbers. If your cucumber has a lot of seeds, remove some of the center before chopping.
Add the dressing gradually. If you’re preparing the salad several days in advance, reserve some dressing and add it shortly before serving for the best texture. (Mallory the Dietitian)
Fresh herbs make a difference. Dill and parsley add brightness and complement the sweetness of the corn.
Can You Make It Ahead?
Absolutely. This is one of the reasons it’s such a useful recipe for busy weeks.
You can prepare the vegetables and dressing ahead of time and keep them refrigerated. For the freshest texture, combine the dressing with the vegetables closer to serving time.
Once fully dressed, keep the salad refrigerated and use it within a few days. (Mallory the Dietitian)
What to Serve With It
This creamy corn salad is delicious alongside:
- Grilled chicken
- BBQ ribs
- Burgers
- Grilled steak
- Hot dogs
- Grilled fish
- Pulled pork
- Sandwiches
It also makes an excellent addition to a potluck or picnic table.
Final Thoughts
Sometimes the simplest salads become the recipes everyone remembers.
With sweet corn, crunchy cucumber, juicy tomatoes, fresh herbs, and a creamy tangy dressing, this salad is colorful, refreshing, and easy enough to make in a big batch.
Make a large bowl, keep it chilled in the refrigerator, and don’t be surprised when everyone keeps going back for another scoop. (Recipes by Lily)
