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Instructions
Step 1: Prepare the Ingredients
- If using fresh corn, cook it by boiling for 3-5 minutes, then let it cool and cut the kernels off the cob. If using frozen corn, thaw and drain it. For canned corn, simply drain and rinse.
- Dice the cucumber into small, bite-sized pieces.
- Chop the red onion, cherry tomatoes, and fresh herbs.
Step 2: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, black pepper, and garlic powder until well combined.
Step 3: Assemble the Salad
- In a large mixing bowl, combine the corn, cucumber, red onion, cherry tomatoes (if using), and fresh herbs.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Step 4: Add the Finishing Touches
- If using cheese, sprinkle feta or cotija cheese over the top for a creamy contrast.
- Let the salad sit for 5-10 minutes to allow the flavors to blend. Serve chilled or at room temperature.
Serving Suggestions
This Cucumber and Corn Salad pairs beautifully with:
✔ Grilled meats like chicken, steak, or fish
✔ Tacos or quesadillas for a fresh side
✔ Burgers and sandwiches
✔ BBQ dishes like ribs or pulled pork
✔ As a topping for avocado toast or grain bowls
Variations & Tips
🔹 Make it Spicy – Add chopped jalapeños or a pinch of red pepper flakes for heat.
🔹 Add Protein – Mix in black beans or chickpeas for a heartier dish.
🔹 Make it Creamy – Add diced avocado or a dollop of Greek yogurt.
🔹 Storage Tip – Store leftovers in an airtight container in the fridge for up to 2 days.
Final Thoughts
Light, refreshing, and packed with flavor, this Cucumber and Corn Salad is the perfect dish for warm-weather gatherings or a quick and healthy meal. Try it out and enjoy the delicious combination of textures and flavors in every bite!
Have you tried this salad? Let me know what you think! 🥒🌽😊
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