This Fresh Basil Cucumber Corn Salad is a colorful and crunchy dish! Made with crisp cucumbers, sweet corn, and fragrant basil, it’s perfect for warm days.
Honestly, it feels like summer on a plate! I love tossing it together quickly for lunch. It’s light, refreshing, and makes me feel like I’m eating something healthy—win-win!
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor, but you can use frozen corn. Just thaw it and add it directly to the salad. I love the sweet crunch of fresh corn, especially in summer!
Cucumber: A large cucumber works great, but feel free to use smaller ones or even English cucumbers, which have fewer seeds and a thinner skin. They’re super crisp!
Basil: Fresh basil is key for that aromatic flavor. If you can’t find it, consider using parsley or mint for a different twist. Dried basil won’t give you the same freshness.
Red Onion: This adds a nice bite to the salad. If you prefer a milder taste, green onions or shallots are excellent substitutes.
Olive Oil: A good-quality olive oil enhances the dressing. You can swap it with a neutral oil, like sunflower or canola, but I love the richness of olive oil here.
What is the Best Way to Prepare Fresh Corn for Salad?
Preparing fresh corn properly helps it shine in your salad. Here’s a simple way to do it:
- Boil water in a large pot, then add the corn for about 3-5 minutes until it’s tender but still crunchy.
- Drain and cool it down quickly to stop the cooking process.
- When cutting the kernels off the cob, hold the corn vertically in a bowl to catch any falling kernels—less mess!
This method brings out the corn’s sweetness and keeps the salad fresh and vibrant. Enjoy your salad and the process!
Fresh Basil Cucumber Corn Salad
Ingredients You’ll Need:
Fresh Ingredients:
- 2 cups fresh corn kernels (about 2 ears of corn)
- 1 large cucumber, diced
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup cherry tomatoes, halved (optional for color and flavor)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup (optional, for balance)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 15 minutes to prepare, plus an optional 15 minutes to chill. It’s a quick and easy dish to whip up, making it perfect for a last-minute side or light lunch!
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by bringing a pot of water to a boil. Once it’s boiling, add the corn ears and let them cook for about 3-5 minutes until they are tender yet crisp. Drain the corn and let it cool a bit. If you prefer, you can use raw or thawed frozen corn kernels instead.
2. Cut the Corn Kernels:
Carefully use a sharp knife to cut the kernels off the cooled corn cobs. Place the kernels into a large mixing bowl. If you used frozen corn, simply add it to the bowl directly.
3. Mix in Fresh Vegetables:
Add the diced cucumber, chopped fresh basil, finely chopped red onion, and the halved cherry tomatoes (if you’re using them) to the bowl with the corn.
4. Make the Dressing:
In a small bowl, whisk together the olive oil, fresh lemon juice, honey (if using), salt, and freshly ground black pepper until well combined.
5. Combine the Salad:
Pour the dressing over the vegetable mixture in the large bowl. Gently toss everything together until all the ingredients are nicely coated.
6. Taste and Adjust:
Give your salad a taste and feel free to add more salt and pepper to suit your preference. Sometimes a little extra seasoning makes all the difference!
7. Chill and Serve:
For best flavor, let the salad chill in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld beautifully. Enjoy this fresh and vibrant basil cucumber corn salad as a delightful side dish or light lunch!
Bon appétit!
FAQ for Fresh Basil Cucumber Corn Salad
Can I Use Canned Corn Instead of Fresh Corn?
Yes, you can use canned corn! Drain and rinse it well to reduce the sodium before adding it to the salad. Just skip the cooking step and mix it directly with the other ingredients!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors continue to meld, but the cucumbers may lose some crunch. Just give it a stir before serving again!
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad up to a day in advance. Just wait to add the dressing until about 15-30 minutes before serving to keep the vegetables crisp and fresh!
What Other Add-Ins Can I Use?
Feel free to customize your salad! Avocado adds creaminess, bell peppers add crunch, or even some feta cheese for a tangy flavor. Just keep the proportions balanced for the best taste.
