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Corn, Cucumber and Avocado Salad with Homemade Ranch

A delicious way to repurpose leftover corn on the cob – and a reason to ensure leftovers! If you do not have an avocado, simply omit. Likewise, feel free to adjust the quantities of the corn and other ingredients based on personal preference and what you have on hand. I often make this salad with one or two leftover ears of corn and a portion of a large cucumber or a few mini cukes, adding basil and chives to taste.
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Ingredients
 

  • 3 cups cooked corn, cut from cob (about 5 medium ears)
  • 1½ cups cucumber, peeled and seeded (about 1 large cucumber)
  • 1 avocado, peeled and diced
  • 1 cup halved or quartered cherry or grape tomatoes
  • ⅓ cup basil, chopped

Homemade Range Dressing

  • ⅓ cup (80ml) buttermilk
  • 3 tablespoons (45g) plain yogurt (I use 2% or whole)
  • 3 tablespoons (39g) mayonnaise
  • 1 tablespoon (15ml) apple cider vinegar
  • 2 tablespoons (28ml) olive or avocado oil
  • ½ teaspoon kosher salt and freshly ground pepper to taste
  • 3 tablespoons minced chives

Instructions

  1. Whisk all the dressing ingredients together, and refrigerate until ready to use. Dressing will keep for a week or more, covered, in the refrigerator.
  2. Place the corn in a mixing bowl.
  3. Chop the cucumber into pieces that are roughly the same size as the corn kernels, and add to bowl.
  4. Stir in the avocado, tomatoes, and basil.
  5. Drizzle with about ¼ cup of the ranch dressing, and toss gently to incorporate. Check for seasoning, adding salt and pepper to taste. I usually add between ¼-½ teaspoon of salt and about ¼ teaspoon of pepper, depending on exactly how much salad I have made.
  6. Add more dressing, if desired, or serve with additional dressing on the side.

Notes

If you prefer a thicker dressing – great as a dip with fresh veggies – use approximately ¼ cup of buttermilk and/or add an extra tablespoon each of yogurt and mayonnaise.
If you expect leftovers, you may wish to add the avocado to individual portions instead of mixing it into the salad. Avocado tends to brown over time, although it is still fine to eat.
Ranch dressing option: My newer recipe for Small Batch Ranch Dressing works very well in this recipe too and provides an option depending on what ingredients you have on hand. If making for this salad, you may wish to double the recipe unless you enjoy a very light coating.
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