Corn and Cucumber Salad with Basil and Chives


Summertime cooking should be easy–and it should be fresh and crisp and delicious. This salad is all of those things. It’s also the reason why I always cook a few extra ears of corn on the cob.  I actually pluck a few ears from the pot and place them out of site so my corn-loving husband doesn’t eat them all. He’s been known to consume a lot of corn on the cob!

This sunny salad is light, garden-fresh and people are always surprised when they find out how darn simple it is. I never measure a thing–it’s that kind of recipe.  For the sake of recording it here, however, I did measure in order to provide guidelines for those who prefer them.  But don’t hesitate to add more or less of anything according to taste.  Truth be told, as the summer moves along and my basil plants grow, I tend to add increasingly more basil.  I figure I can count that as a serving of leafy greens, right?

Corn and Cucumber Salad with Basil and Chives
Yields 6
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  1. 3 cups cooked corn, cut from cob (about 5 medium ears)
  2. 11/2 cups cucumber, peeled and seeded (about 1 large cucumber)
  3. 1/4 cup chives, chopped
  4. 1/2 cup basil, chopped
  5. 2 tablespoons mayonnaise
  6. Kosher salt and freshly ground pepper to taste
  1. Place the corn in a mixing bowl.
  2. Chop the cucumber into pieces that are roughly the same size as the corn kernels, and add to bowl.
  3. Add the remaining ingredients and toss lightly to incorporate. The small amount of mayo will mix with the milkiness of the fresh corn and create a light, flavorful dressing.
  1. This recipe can be made with any amount of leftover corn. Feel free to add more herbs to taste and/or eyeball the amount of mayo and other ingredients. You can't mess this one up! At various times, I've also made this salad with halved grape tomatoes, chopped avocado, and/or cooked salmon stirred in. The options are many, but the simplicity of the original is truly divine.
The Fountain Avenue Kitchen
Easy Salmon, Corn & Cucumber Salad

For a light, protein-rich summer entrée, I sometimes prepare a version of this salad that includes cooked salmon—canned wild salmon makes a convenient and healthy option.

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  2. Terra

    Oh I so need to make this!!! Chocolate, Chocolate, and More Chocolate shared your beautiful recipe:-) I am glad to find it, I am always looking for ways to enjoy both veggies:-) Hugs, Terra

    1. Ann

      I’m so glad you came over for the recipe, Terra! I love this salad, not only for it’s taste but because it is so easy!

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  4. Heather

    This recipe looks easy and delicious, to make it easier I will pass on cooking the corn. Raw corn is delicious and good for you as well! Thanks for sharing 🙂

    1. Ann

      I agree, Heather! Raw corn tastes so good, especially when just picked. Frozen and thawed is a great out-of-season option, too!

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  7. Rila

    Just wanted you to know that we had what I would call a Fountain Avenue Kitchen Banner Day last Friday. We had dinner guests and we had three Fountain Avenue dishes: Jack’s Favorite Tomato and Cucumber Salad; this Corn and Cucumber salad; and the Blueberry and Peach Pound Cake. All were thoroughly and completely enjoyed. Thank you!

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  9. Mary Lou Keller

    Hi Ann! I bought corn today just so I could make this… ran across this recipe last year and never did get this salad made. I am making tonight..
    How long will this keep do you think? Thinking that just the two of us won’t be able to eat all of this in one sitting.

    Hope your summer is going well!

    1. Ann

      I’ve been thinking about you, Mary Lou! Hope all is well! This salad will keep for quite a few days and still taste great. When we have leftovers, everyone here enjoys them for lunch. Enjoy the corn!

  10. Mary Lou Keller

    Thanks Ann! All is well.. just got out of the cooking mode and again, working to get back to it. Last night I made the asiago pesto spread. YUM! I promise to check in more often can’t wait to see what new things are in store!

    1. Ann

      I’m going to hold you to the more frequent check-ins…but we all get in a cooking rut from time to time. Glad you enjoyed the pesto!

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