Zesty Cucumber Corn Salad for a Refreshing Summer Feast

Enjoy a crisp and refreshing Cucumber Corn Salad packed with summer flavors, perfect for outdoor gatherings and light meals.

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Prep Time 15

Cook Time 5

Resting Time 5

Total Time 25

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Sweet Corn Fresh corn off the cob offers the best flavor.
2 cups Cucumber Peel regular cucumbers to avoid bitterness.
0.5 cup Cilantro Can be swapped with parsley.
1 each Lime Juice Freshly squeezed is recommended.
to taste Salt
to taste Pepper

For Serving

2 pieces Grilled Chicken or Fish Pair this salad with proteins.
4 pieces Cheesy Corn Fritters Serve as a tasty side.

Equipment

Pot
knife
Mixing bowl

Method

Step-by-Step Instructions

If using fresh corn, bring a pot of water to a boil and cook the ears for about 5 minutes.
Slice the cucumber into bite-sized pieces, peeling if necessary.
In a large bowl, combine sweet corn, sliced cucumbers, and cilantro, then squeeze lime juice over.
Sprinkle with salt and pepper, gently tossing to combine.
Let the salad sit for about 5 minutes before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 300mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed fresh; can be stored in the fridge for up to 48 hours. Avoid freezing to maintain texture.

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