Corn and Cucumber Salad
Corn and Cucumber Salad is a popular summer side dish that pairs nicely with grilled foods and is a wonderful alternative to coleslaw and potato salad. It has a mild flavor, plenty of crunches, and a touch of character from a buttermilk dill dressing!
Servings 6
Ingredients
- Two to three cooked ears of corn, either white or yellow
- About 3 cups of chopped cucumber from an English cucumber, skinned and seeded
- One-fourth of a tiny red onion is cut very thinly
Instructions
- Remove corn kernels with a knife and place them in a mixing bowl
- Add the onions and cucumber, dividing the onion strands as you add them
- Get a taste of the dressing and tweak it as needed.
- After tossing the salad with a large amount of salt and pepper, season it to taste
- Before serving, refrigerate for 1 hour