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Cucumber Corn Salad

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Cucumber Corn Salad is a delicious 15-minute recipe perfect for summer! With just a few simple ingredients, this flavorful salad is sure to be a big hit.

fork full of cucumber corn salad held over bowl

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I love a fresh summer salad when the weather here in South Georgia gets hot! Watermelon salad, pesto potato salad, pasta saladegg salad, chicken salad, watergate salad….oh wait, I’m getting off track!

Back to this easy salad! When fresh produce is plentiful this is a great recipe to try. Like our cowboy caviar, this is a light, fresh recipe that is perfect for a summer picnic. While I can eat it alone for a meal it’s the perfect side dish for grilled chicken and other staples of summer barbecues. 

Why I Love This Recipe

This Cucumber Corn Salad Recipe has quickly become a staple in my kitchen for several reasons. It’s incredibly versatile, serving as a light main dish, refreshing side dish, a zesty taco topping, or a vibrant accompaniment to grilled meats.

The vibrant colors and fresh flavors make it an instant crowd-pleaser at any gathering or barbecue.

Finally, it’s incredibly quick and easy to prepare, requiring just a handful of ingredients and zero cooking time, making it a great recipe for busy weeknights or last-minute potlucks.


cucumber corn salad ingredients in bowls on countertop
  • cucumber
  • corn – you can use fresh sweet corn, frozen corn, or opt for canned corn
  • red onion
  • cilantro
  • lemon juice
  • cumin
  • salt and pepper

Prefer a creamier version? Try this creamy cucumber salad on our sister site.

How to cook corn for cold salad recipes

If you are using fresh sweet summer corn it is very easy to cook it ahead of time:

  1. Keeping the corn in the husk, wrap each ear with a double layer of wet paper towels.
  2. Microwave for 4 minutes to steam the corn.
  3. Carefully remove the hot corn and allow to cool before peeling the husks off (they come off easily after steaming!) You will want the corn cool before making the salad so if you are preparing it right away dunk the entire corn cob in an ice bath before removing the kernels.
  4. Slice the corn kernels off the cob with a sharp knife.

Do I need to peel the cucumbers for this salad?

If you are using an English cucumber you can leave the skins on, they are much thinner than standard garden cucumbers. For regular cucumbers, I would either peel completely or peel in alternating strips because the peels are thicker and leaving too much on can result in a bitter flavor.

mixing cucumber corn salad in glass bowl

Step by Step

  1. Prep Veggies: Begin by cutting up the cucumber, red onion, and cilantro, and adding them to a large bowl.
  2. Add Corn: Drain the canned sweet corn (if using) and add it to the bowl with the veggies. Gently combine.
  3. Season and Dress: Juice the lemon into the bowl, then add the cumin, salt, and pepper to taste. Mix well to ensure all ingredients are evenly coated.
  4. Adjust and Chill: Taste the salad and adjust the seasonings if necessary. Once seasoned to your liking, cover the bowl and store the salad in the fridge until ready to serve.
cucumber corn salad in red bowl

Add-in ideas

You can really make this cucumber salad your own by playing with add-ins

  • for an extra creamy texture and flavor, consider adding diced avocado to the salad just before serving.
  • add in halved cherry tomatoes
  • add diced jalapeño for a little spice
  • switch out the lemon juice with lime juice
  • add crumbled feta cheese
  • experiment with other fresh herbs like fresh basil or even mint
  • add diced red bell peppers or green peppers


Leftover cucumber corn salad can be stored in an airtight container in the refrigerator for up to 48 hours. When ready to enjoy again, give the salad a quick toss to redistribute the flavors before serving.

If you try this recipe please comment and rate it below, I love hearing from you!

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cucumber corn salad in red bowl

Cucumber Corn Salad

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Cucumber Corn Salad is a delicious 15-minute recipe perfect for summer! With just a few simple ingredients, this easy recipe is sure to become a summer staple.


Units Scale
  • 1 cucumber, peeled and diced quarterly
  • (2) 15ounce cans sweet corn, drained (see note if using fresh or frozen corn instead)
  • 1/2 red onion, sliced
  • 1/2 cup cilantro, chopped
  • 1 lemon, juiced
  • 1 tsp cumin
  • salt and pepper, to taste


  1. Cut up the cucumber, red onion, and cilantro, and add to a medium-sized mixing bowl.  
  2. Add the drained can of corn to the veggies and gently combine. Add more corn if needed
  3. Juice the lemon into the bowl, add all seasonings, and combine well. 
  4. Adjust seasonings to taste and store in the fridge until ready to eat. 


If you are using frozen corn, thaw and drain before adding to the recipe.

Fresh corn should be cooked and cut off the cob.

  • Prep Time: 10 minutes
  • Category: side
  • Method: none
  • Cuisine: American


  • Serving Size:
  • Calories: 90
  • Sugar: 7.4 g
  • Sodium: 14.6 mg
  • Fat: 1.3 g
  • Carbohydrates: 20.9 g
  • Fiber: 2.2 g
  • Protein: 3.1 g
  • Cholesterol: 0 mg

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