This fresh salad is a colorful mix of crunchy cucumbers, sweet corn, and zesty herbs like basil and chives. It’s super refreshing and perfect for warm days!
If you’re like me, you’ll want to make this salad for every picnic and barbecue. It’s so easy to whip up, and everyone loves it—like sunshine in a bowl! 🌞
Key Ingredients & Substitutions
Cucumbers: Fresh cucumbers are key for crunch. Persian or English cucumbers work great too! If you can’t find them, try using pickling cucumbers, but remove the seeds for less bitterness.
Corn: Fresh corn adds a lovely sweetness. If it’s out of season, frozen corn is a fantastic substitute. Just thaw it well before using—no cooking needed!
Basil: Fresh basil is essential for that aromatic flavor. If you don’t have basil, try using fresh mint or parsley to add a different herbal note.
Chives: Chives bring a nice onion-like flavor. You can replace them with finely chopped green onions or even red onion if you prefer a stronger taste.
Honey or Maple Syrup: Both work as sweeteners. For a vegan option, maple syrup is perfect. You can also use agave syrup for a similar result.
How Do You Make Sure Your Cucumbers Stay Crunchy?
To ensure your cucumbers don’t get soggy in the salad, a simple step is to sprinkle them with salt after slicing. Let them sit for 10-15 minutes to draw out excess moisture, then pat them dry with a paper towel. This way, they stay crisp when mixed with other ingredients.
What’s the Best Way to Cut Fresh Corn Off the Cob?
Cutting corn kernels from the cob can be messy, but here’s a tip to make it cleaner:
- Stand the ear of corn upright in a large bowl—this helps catch the kernels as you cut.
- Using a sharp knife, slice downwards to remove the kernels, turning the cob as you go.
Easy peasy! And you won’t have kernels flying everywhere!
Fresh Basil Chive Cucumber and Corn Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium cucumbers, thinly sliced
- 2 ears of fresh corn (or 1 ½ cups frozen corn, thawed)
- ¼ cup fresh basil leaves, chopped
- 2 tablespoons fresh chives, finely chopped
- 1 small red onion, thinly sliced (optional)
- 1 cup cherry tomatoes, halved (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This simple salad takes about 15 minutes to prepare, plus an additional 20 minutes to chill in the refrigerator. So, in total, you’re looking at around 35 minutes from start to finish. Quick and easy, right?
Step-by-Step Instructions:
1. Prepare the Corn:
If you’re using fresh corn, start by blanching the ears in boiling water for about 3-4 minutes until they’re tender. Then, cool them in ice water to stop the cooking process. Once they’re cool, cut the kernels off the cobs and set aside. If you’re using frozen corn, just make sure it’s completely thawed.
2. Mix the Salad Ingredients:
3. Whisk Up the Dressing:
In a small bowl, whisk together the olive oil, fresh lemon juice, honey (or maple syrup), salt, and pepper. This simple dressing brings all the flavors together!
4. Combine Salad and Dressing:
Pour the dressing over your salad ingredients and toss everything gently to combine. Make sure all the veggies get a nice coating of dressing for maximum flavor!
5. Taste and Adjust:
Grab a spoon and taste your salad! Adjust the seasoning with more salt, pepper, or lemon juice if you think it needs a little extra zing.
6. Chill Before Serving:
Pop the salad in the refrigerator for at least 20 minutes so the flavors can meld nicely. It’ll make a big difference!
7. Serve and Enjoy:
Serve the salad cold as a refreshing side dish or a light lunch. It’s fresh, delicious, and perfect for any occasion. Enjoy every crunchy bite!
Frequently Asked Questions (FAQ)
Can I Use Different Herbs in This Salad?
Absolutely! If you don’t have fresh basil or chives, feel free to substitute with fresh mint, parsley, or dill. Each will impart a different flavor, but they’ll all taste great!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that the cucumbers may release some moisture over time, so it’s best eaten fresh!
Can I Add Other Vegetables to This Salad?
Definitely! Feel free to get creative. Adding bell peppers, radishes, or even avocado can enhance the flavor and texture. Just be sure to cut them into similar-sized pieces for even distribution!
What’s the Best Way to Make This Salad Ahead of Time?
You can prepare the salad up to a day in advance. Just make the dressing separately and add it when you’re ready to serve to keep the cucumbers crisp. Combine the salad ingredients within a few hours of serving for maximum freshness!
