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Cucumber Corn Salad Recipe


This Cucumber Corn Salad recipe makes the best side dish for your summer picnic or barbecue! Sweet corn kernels, diced cucumber, and red onion are dressed with lemon juice, cilantro, and cumin for a taste that’s totally fresh and perfect for summer.

Overhead picture of corn and cucumber salad on a wooden bowl.
Let’s make this Cucumber Corn Salad recipe.

Why You’ll Love This Summer Side Dish

This Corn and Cucumber salad is a delicious blend of simplicity and flavor, perfect for any meal. With its minimal prep, it’s an ideal choice for busy nights or spontaneous gatherings.

Corn Cucumber Salad only needs a handful of simple ingredients (that you already love) and can be made right in a serving bowl. The result is a refreshing and delicious salad that is good on its own but also pairs well with proteins.

Related post: Brown Buttered Corn Recipe

The combination of sweet corn, crisp cucumber, zesty lemon juice, and aromatic cilantro (I’m pro cilantro all the way) creates a refreshing dish that pairs beautifully with grilled meats as a side dish or as a standalone option for lunch or dinner (just top with a little grilled chicken).

Whether you’re seeking a quick side dish or a light meal, this Cucumber and Corn salad, with its vibrant colors and refreshing taste ticks all the boxes.


Ingredients needed to make corn and cucumber salad.
What you need to make Cucumber Corn Salad.
  • cucumber, chopped
  • sweet corn kernels
  • red onion, sliced or chopped
  • lemon
  • cilantro, chopped
  • cumin
  • salt and pepper

I recommend using English cucumbers. Because they’re seedless, they’re perfect for salads. Otherwise, feel free to use regular cucumbers or whatever you have on hand. Just scrape the seeds out.

I used canned corn just so it’s convenient and consistent in terms of taste and quality. But by all means, you can use fresh or frozen corn. For fresh corn, simply slice the kernels off the corn on the cob after boiling. For frozen corn, make sure to thaw and drain excess liquid well.

I like to use red onion but you can use whatever you have on hand.

If you don’t have lemons, you can use fresh lime juice would be a good substitute.

Be sure to scroll down to the printable recipe card for the full recipe and ingredient list.


Chopped cucumbers, cilantro, and red onion on a glass bowl.

Step 1

Add the chopped (or sliced) red onion, chopped cucumber and cilantro to a medium-sized mixing bowl. 

Ingredients needed to make a corn and cucumber salad combined in a glass bowl.

Step 2

Add the drained can of corn and gently combine.

Squeezing fresh lemon juice onto corn and cucumber salad.

Step 3

Juice the lemon right over the top of everything in the bowl.

Corn and cucumber salad with red onions, cilantro, cumin, salt, and pepper on a glass bowl with a spatula.

Step 4

Add the salt, pepper and cumin. Mix. Adjust seasonings to taste.

Store in the fridge until ready to eat.


  • Amp up the taste by making this salad a few hours ahead! Time will allow the flavors to mingle before serving. Refrigerate it and let time do its magic.
  • To make a bigger salad simply add another can of drained corn and adjust the seasonings to taste.


  • Corn varieties – Mix the corn kernels with white corn and other colors of corn.
  • Grilled corn – Grilled corn is my FAVORITE. This would add a smokey flavor that would be so delicious. Just grill the corn and let cool. Then slice the kernels from the cob.
  • Spicy – Add a dash of chili powder or sriracha for some added heat, or add some chopped jalapeno.
  • Mix-ins – Additionally, you can add black beans, chopped avocado, feta, and other fresh herbs like parsley and basil to give it a bit more flavor.
  • Add protein – This salad is super tasty with grilled chicken or other meat. It makes it more hearty and perfect for a main dish idea.
  • Bacon – Bacon makes everything better. Cook and crumble bacon and add for an extra flavor boost.

Frequently Asked Questions

How do you store leftover corn salad?

Place the leftover summer corn salad in an airtight container. Refrigerate. It will stay good for up to three days.

Can I make cucumber corn salad ahead?

Yes! It’ll taste even better that way as the flavors will have time to meld together. I like to let it sit in the fridge after making for at least 2 hours.

How to fix a watery salad?

To fix a watery salad, just drain it using a strainer. Then, add the dressing ingredients until you achieve your preferred taste. It shouldn’t be watery after just a few hours, but the leftovers may be a bit watery.

Delicious corn and cucumber salad on a wooden bowl with a fork, cilantro leaves, and a cup of corn kernels on the side.

You’re going to love this delicious Cucumber and Corn salad.

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More Easy Salad Recipes

Overhead picture of corn and cucumber salad on a wooden bowl.

Cucumber Corn Salad Recipe

Sweet corn kernels, diced cucumber, and red onion are dressed with lemon juice, cilantro, and cumin for a taste that's fresh and perfect for summer. Ready in a 15 minutes, and even better if made ahead!
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Course: Appetizer, Salad, Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 84kcal



  • 1 cucumber peeled and diced
  • 15 oz canned sweet corn drained
  • ½ red onion sliced
  • ½ cup cilantro chopped
  • 1 lemon juiced
  • 1 tsp cumin
  • Salt and pepper to taste


  • 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.
  • 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.


  • Amp up the taste by making this salad a few hours ahead! Time will allow the flavors to mingle before serving. Refrigerate it and let time do its magic.
  • Store this side salad in the fridge for up to 3 days in an air-tight container. 
  • This easy recipe works as a side dish, a salad (top it with protein), as a taco topping and more! 
  • To make more, simply add another can of corn and adjust seasoning. 


Serving: 0.5cups | Calories: 84kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 4mg | Potassium: 274mg | Fiber: 3g | Sugar: 5g | Vitamin A: 321IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg
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