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.


  • 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


  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.


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.

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