Salmon, Corn and Cucumber Salad
This salad is a delicious way to use leftover corn and a great reason to freeze corn for use throughout the colder months. The addition of canned, wild salmon makes this an incredibly easy, healthy, and economical complete meal.

Yields 2-4 servings.


  • 2 cups leftover corn (from 3-4 cobs; could use frozen and thawed corn)
  • 1 cup diced cucumber, peeled and seeded (about 1 small to medium cucumber)
  • 1 6-ounce can wild salmon, drained and flaked with a fork
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons fresh chives, snipped
  • 2 tablespoons mayonnaise
  • 1 tablespoon plain Greek yogurt (non-fat or 2% both work well)
  • 1/4 teaspoon kosher salt and a few grinds of the pepper mill


  1. Combine all ingredients in a large bowl and toss to thoroughly combine.
  2. Taste for seasoning. If you like your salads “wetter'” you may wish to add an extra tablespoon of mayonnaise and/or Greek yogurt.
  3. Serve immediately or chill in the refrigerator until ready to eat!

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