Corn N Cucumbers Salad Recipes

CORN AND CUCUMBER SALAD

Corn and Cucumber Salad image

Corn and Cucumber salad is a light and fresh addition to any cook-out or meal. A Creamy dressing with yogurt, mayonnaise and fresh dill coat this delicious Summer salad.

Provided by Barbara Curry

Categories Salad

Number Of Ingredients 13

Ingredients

5 cups English cucumbers (sliced into 1/4 inch slices)
1 teaspoon salt
1 tablespoon shallot (diced)
3 ears corn (cut from the cob)
1 red bell pepper (diced)
2 tablespoons fresh dill (1/2 teaspoon dried)
½ cup greek yogurt
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon mustard
1 teaspoon sugar
1 clove garlic (minced)
salt and pepper

Steps:

Place sliced cucumbers in a colander in the sink and sprinkle with salt. Let sit for about 30 minutes. Do not rinse. Pat dry with a paper towel. Place in a large bowl. Add shallot, corn, pepper and dill and mix to combine.
Whisk together the ingredients for the dressing and season with salt and pepper. Pour over cucumber mixture and chill for 30 minutes. If not serving right away wait to add the dressing.

Nutrition Facts : Calories 103 kcal, Carbohydrate 11 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 354 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

CORN, AVOCADO AND CUCUMBER SALAD

Corn, Avocado and Cucumber Salad image

This straight-from-the-garden vegetable salad is the essence of summer on a plate. It's very easy to make, but you'll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.

Provided by David Tanis

Categories easy, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup finely diced red onion
3 tablespoons freshly squeezed lime juice
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds, toasted and coarsely ground
2 cups tender, small corn kernels
2 large firm-ripe avocados
2 cups sliced cucumbers
12 cherry tomatoes, halved or quartered
Small bunch purslane or watercress
Handful of mint leaves, roughly chopped
2 ounces queso fresco or mild feta, crumbled
Pinch of crushed red pepper

Steps:

In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 773 milligrams, Sugar 6 grams

CORN 'N' CUCUMBERS SALAD

Corn 'n' Cucumbers Salad image

This was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

2 medium cucumbers, peeled and thinly sliced
2 cups fresh corn, cooked
1/2 medium onion, thinly sliced
1/2 cup vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper

Steps:

Combine all ingredients in a large bowl. Cover and chill for several hours.

Nutrition Facts :

TOMATO, CUCUMBER AND CORN SALAD

Tomato, Cucumber and Corn Salad image

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Steps:

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

SUMMER CORN SALAD

Summer Corn Salad image

This beautiful salad truly captures the summer season. It's chock full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

5 teaspoons olive oil, divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1-1/2 cups fresh or frozen corn, thawed
1-1/2 cups cherry tomatoes, halved
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 cup crumbled feta cheese

Steps:

In a small bowl, whisk 4 teaspoons oil, lime juice, salt and pepper sauce; set aside., In a large skillet, cook and stir corn in remaining oil over medium-high heat until tender. Transfer to a salad bowl; cool slightly. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat., Let stand for 10 minutes before serving or refrigerate until chilled. Sprinkle with cheese just before serving.

Nutrition Facts : Calories 136 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 231mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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