Description
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.
Ingredients
Units
Scale
- 1 cucumber, peeled and diced quarterly
- (2) 15-ounce 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
Instructions
- Cut up the cucumber, red onion, and cilantro, and add to a medium-sized mixing bowl.
- Add the drained can of corn to the veggies and gently combine. Add more corn if needed
- Juice the lemon into the bowl, add all seasonings, and combine well.
- Adjust seasonings to taste and store in the fridge until ready to eat.
Notes
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
Nutrition
- 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