Corn and Cucumber Salad with Basil and Chives

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Quite possibly the easiest summer salad with the biggest reward, this fresh-tasting bowl comes together in minutes and is sure to become a crowd favorite!

Quite possibly the easiest summer salad with the biggest reward, this fresh-tasting bowl comes together in minutes and is sure to become a crowd favorite!

 

 

 

 

Summertime cooking should be easy. Ideally, it should also be fresh, crisp, and flavorful.

This salad is all of those things. It’s also the reason why I always cook a few extra ears of corn whenever it’s on the menu. I actually pluck a few ears from the pot and place them out of site so my corn-loving family doesn’t eat them all. They’ve been known to consume a lot of corn on the cob!

As a quick and easy go-to for me and a long-standing family favorite, the salad was an early addition to this blog and one of the first recipes I shared in my newspaper column. Recently, a reader told me that she’s been making this every summer since (that would have been 2012), and that she once showed up to a neighborhood potluck and there were three bowls of this very same salad on the serving table!

 

Quite possibly the easiest summer salad with the biggest reward, this fresh-tasting bowl comes together in minutes and is sure to become a crowd favorite!

My mother-in-law is also a big fan of this fresh-tasting salad. When we visit my in-laws in the Poconos of Pennsylvania every summer, we always bring dinner for the first night, making sure to include corn on the cob. Leftovers are then converted into this satisfying salad for easy lunch options over the next several days.

As a meal-planning side note, chicken steeping in this 3-ingredient marinade is often what I bring with the corn (my in-laws adore it!). We grill it and use those leftovers for chicken salad. A simple green salad-oftentimes this crisp strawberry and avocado-studded number-rounds out the meal nicely. (The dressing included with the linked salad is fantastic, although it requires a blender; you can use the same salad ingredients with this equally delicious dressing-my younger son has proclaimed it his favorite-for quicker prep.)

The sunny corn and cucumber salad pairs well with chicken, fish, steak, and virtually any protein you may choose to serve. Think of it as a welcome alternative to potato or macaroni salad when grilling hamburgers and hot dogs. It’s light, garden-fresh, and people are always surprised when they find out how darn simple it is.

To reinforce how easy it is, I never measure a thing anymore. It really is that kind of recipe. For the sake of recording it here, however, I did provide specific 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. We can count that as a serving of leafy greens, right?

Easy Salmon, Corn & Cucumber Salad

On occasion, I’ve taken to adding a can of drained canned tuna ⇧⇧ or wild salmon.⇩⇩ It’s a simple way to make a heart-healthy, protein-rich meal out of the salad and ideal for a quick lunch or cool dinner on a warm summer night. Chopped avocado and a sprinkle of lightly salted sunflower seeds or pepitas adds yet another layer when turning the salad into a light entree. A side of sliced, vine-ripened tomatoes or a piece of zucchini bread provides a nice finishing touch.

Quite possibly the easiest summer salad with the biggest reward, this fresh-tasting bowl comes together in minutes and is sure to become a crowd favorite!

And how can I forget the original photo? ⇩⇩

Quite possibly the easiest summer salad with the biggest reward, this fresh-tasting bowl comes together in minutes and is sure to become a crowd favorite!
Corn and Cucumber Salad with Basil and Chives
Yield: about 1 quart
This easy, seasonal recipe comes together quickly and complements virtually any protein. Perfect for a potluck or casual weeknight meal, the salad sublime as is, although I mention a few ways to vary it in the recipe notes.
Ingredients
  • 3 cups cooked corn, cut from cob (about 5 medium ears)
  • 1½ cups cucumber, peeled and seeded (about 1 large cucumber)
  • ½ cup fresh basil, chopped
  • ¼ cup fresh chives, chopped
  • 2 tablespoons mayonnaise
  • Kosher salt and freshly ground pepper to taste
Instructions
  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.
Notes

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 (even canned) salmon stirred in. The options are many, but the simplicity of the original is truly divine.

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

Quite possibly the easiest summer salad with the biggest reward, this fresh-tasting bowl comes together in minutes and is sure to become a crowd favorite!

recipe originally posted 6/26/12

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Comments

  1. Pingback: The Fountain Avenue Kitchen – Grass-Fed Beef & Brown Rice Stuffed 8-Ball Zucchini

  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

    Reply
    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!

      Reply
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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 🙂

    Reply
    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!

      Reply
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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!

    Reply
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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!

    Reply
    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!

      Reply
  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!

    Reply
    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!

      Reply
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  16. Mary Varik

    Tried corn, cucumber, basil and chive salad yesterday. So delicious I plan to make more for dinner (or snacking) tomorrow. I also passed the recipe on to numerous friends. A definite must try salad, very refreshing!

    Reply
    1. Ann Post author

      I’m so happy this was a success and that you shared the recipe, Mary. Thank you for your thoughtful comment!

      Reply
  17. Joan

    So want to try the corn, cucumber salad with chives & basil but hubby refuses to eat cucumber. Any ideas for a substitute?

    Reply
    1. Ann Post author

      Hi Joan, I might try finely chopped celery, or half finely chopped celery and half zucchini. Mild radishes could work, too. I might use a little less of them though. If you try, feel free to report back!

      Reply
  18. Valerie Peery

    I love your recipes. They get the most compliments from my family.
    This would be good with a lime vinegrette.

    Reply