Easy Corn Salad with Cucumber (Fresh, Crunchy & No Fuss)

Some recipes just scream summer in a bowl, and this Corn Salad with Cucumber is exactly that. It’s bright, fresh, and ridiculously simple to throw together. Perfect for when you need a healthy-ish side dish that’s light but still satisfying—and one the whole family will actually eat.

Why This Recipe Works ?

This salad hits all the right notes: sweet corn, cool cucumber, and a zesty, lemony dressing that pulls it all together. There’s no cooking required (win!), it’s naturally gluten-free, and it’s as good with grilled chicken as it is on its own. It’s the kind of recipe you can make once and riff on all summer long.

Ingredients You’ll Need

• 2 cups cooked corn: You can use fresh corn kernels cut straight from the cob, or go for frozen or canned corn for convenience. Each option has its own charm — fresh corn offers the sweetest, crunchiest bite, frozen is a great off-season substitute, and canned works perfectly when you’re in a hurry. Just make sure to drain canned corn well to avoid excess moisture.
• 1 large cucumber, diced: Choose a firm cucumber, and peel it if you prefer a softer texture and less bitterness in your salad. The cucumber adds a refreshing crunch that balances the sweetness of the corn beautifully.
• 1/4 red onion, finely chopped: Red onion brings a mild sharpness and a lovely pop of color. Finely chopping helps spread its flavor evenly without overwhelming the salad.
• 1/4 cup fresh cilantro or parsley, chopped: Fresh herbs brighten the dish with their aromatic flavors. Cilantro offers a slightly citrusy note, while parsley provides a clean, peppery touch — choose based on your preference.
• Juice of 1 lemon (or 2 tablespoons vinegar): The acidity from lemon juice or vinegar cuts through the sweetness and richness, tying all the flavors together with a refreshing zing.
• 2 tablespoons olive oil: Adds smoothness and richness to the dressing, helping to meld the ingredients and carry the flavors.
• Salt and black pepper, to taste: Essential for seasoning and enhancing the natural flavors of the salad.
• Optional add-ins: Crumbled feta cheese lends a creamy, salty tang that pairs wonderfully with the sweetness of the corn. Cherry tomatoes add juicy bursts of flavor and color, while avocado cubes bring a buttery richness and extra creaminess.

How to Make It

Step 1: Chop Everything

Start by dicing the cucumber into bite-sized pieces — aim for even cubes so every forkful gets a balance of crunch. Finely chop the red onion to avoid any overpowering bites. If you’re using fresh corn, carefully slice the kernels off the cob; this part can be fun to do with kids or family!

Step 2: Mix the Base

In a large mixing bowl, combine the corn, cucumber, onion, and chopped herbs. Toss gently to distribute everything evenly, so each ingredient shines through.

Step 3: Make the Dressing

Whisk together fresh lemon juice (or vinegar), olive oil, salt, and freshly ground black pepper in a small bowl or jar. The dressing should be bright and tangy but balanced — adjust the salt and lemon to your taste.

Step 4: Toss & Taste

Pour the dressing over the salad mixture and toss everything together gently but thoroughly. This step helps the flavors meld and coats each piece with that delicious tangy richness.

Step 5: Chill or Serve Immediately

If you have time, let the salad rest in the fridge for 15 to 30 minutes before serving. This resting period allows the flavors to mingle and intensify, making the salad even more flavorful. However, it’s also tasty right away, perfect for a quick, fresh side dish.

How My Family Eats This?

This salad has become a household favorite for so many reasons! My kids adore the natural sweetness of the corn combined with the refreshing crunch of cucumber — though the onions are usually the first to be picked out (classic kid move!). Because it’s so easy to make and packed with fresh flavors, I often double the recipe.

My husband loves to take the leftovers for lunch the next day, where he calls it the “salad that doesn’t feel like salad” because it’s hearty and satisfying enough to stand on its own as a meal. Personally, I enjoy adding a sprinkle of creamy feta cheese and some creamy avocado slices on top — these little extras elevate the salad to something special and a bit more indulgent.

Whether you’re serving this as a light lunch, a side for grilled meats, or a refreshing summer potluck dish, it’s always a hit with everyone at the table!

FAQs

Can I make it ahead of time?
Yes! In fact, it tastes better after chilling for 30+ minutes.

What kind of corn works best?
Fresh off the cob is unbeatable, but thawed frozen corn or canned corn (drained) totally work too.

Can I add protein to make it a full meal?
Definitely—add grilled chicken, black beans, or quinoa to bulk it up.

Can I use English cucumber or regular cucumber?
Yes! English cucumbers are a bit sweeter and have fewer seeds, but both work well. If using regular cucumbers, you may want to peel and de-seed them.

Does it need to be served cold?
It tastes best chilled, especially in warm weather, but it can also be served at room temperature.

What herbs can I substitute for cilantro?
Fresh parsley, dill, or even mint can work beautifully depending on your flavor preference.

Can I add a creamy dressing instead of olive oil?
Absolutely! Try a simple mix of Greek yogurt and lemon juice, or a light ranch-style dressing for a creamier twist.

How long does it keep in the fridge?
It’s best within 24–36 hours. The cucumbers may release water over time, so stir well before serving.

Can I meal prep this for lunch?
Yes! Just store the dressing separately and toss everything together before eating for maximum crunch.

Final Thoughts

This corn salad with cucumber is the kind of quick, clean, and feel-good dish you’ll come back to all season long. It’s the definition of effortless summer eating, and it’s endlessly customizable with whatever’s in your fridge.

Tried it? Let me know how you made it your own—or how many times you had to refill the bowl because it vanished fast!

Recipe Card: Corn Salad with Cucumber

Ingredients

• 2 cups corn (cooked or canned, drained)
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup chopped cilantro or parsley
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: feta, cherry tomatoes, avocado

Instructions

1. Combine corn, cucumber, onion, and herbs in a large bowl.
2. Whisk together lemon juice, olive oil, salt, and pepper.
3. Toss the dressing with the salad.
4. Chill or serve right away.