Cucumber Corn Salad is my all-time favorite summer salad, and that’s not an exaggeration. As soon as the weather starts warming up, I make a batch and pretty much keep making it for the rest of the summer. (Homemade cherry limeades are also great in the summer!) This has all of my garden favorites in one dish and is nice and light on a hot day. I add bacon to mine for a little more flavor but trust me, it’s just as good without it. And it’s easy to make!
4 ears of corn, husked (or you can substitute with one bag of SteamFresh Sweet Corn)
1 med. red onion, chopped
4 roma tomatoes, chopped
3 salad cucumbers, peeled and sliced
Optional–5 strips of bacon, chopped
Salt and pepper to taste
2 Tbsp. lime juice
2 Tbsp. olive oil
1 Tbsp. honey
1/2 tsp. ground cumin
- Cook corn in a large pot of boiling water for 5 minutes or until tender. Once cool, cut corn from cobs. Or steam frozen corn according to package, let cool for 5 minutes and place in a large bowl.
- Chop cucumber, tomatoes, onion and bacon (if using). Add these to the corn in the bowl.
- In a small mixing bowl, combine olive oil, honey, lime juice and cumin. Pour over vegetables and stir well.
- Refrigerate for 2-3 hours before serving.
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