Corn and Cucumber Salad with Basil and Chives

Summertime cooking should be easy. Ideally, it should also be fresh, crisp, and flavorful. This salad is all of those things and takes advantage of sweet summer corn, which is abundant this time of year. It’s the reason I always cook a few extra ears of corn whenever it’s on the menu.

Think of it as a welcome alternative to potato or macaroni salad when grilling hamburgers and hot dogs.

On occasion, I’ve added a can of drained canned tuna or wild salmon. It’s a quick way to make a heart-healthy, protein-rich meal out of the salad and ideal for lunch or a cool dinner on a warm summer night.

The salad is light, garden-fresh, and surprisingly simple. In fact, I never measure the ingredients anymore. You may use the recipe below as a guideline, but don’t hesitate to add more or less of anything according to taste.

Watch my video to see me making this salad. As a bonus, I demonstrated simple tips for cutting corn off the cob and removing seeds from a cucumber.

Corn and Cucumber Salad with Basil and Chives 

INGREDIENTS

• 3 cups cooked corn, cut from cob (about 5 medium ears)
• 1½ cups cucumber, peeled and seeded (about 1 large cucumber)
• ½ cup fresh basil, chopped
• ¼ cup fresh chives, chopped
• 2 tablespoons mayonnaise
• Kosher salt and freshly ground pepper to taste

DIRECTIONS

1. Place the corn in a mixing bowl.
2. Chop the cucumber into pieces that are roughly the same size as the corn kernels, and add to bowl.
3. Add the remaining ingredients and toss lightly to incorporate. The small amount of mayo will mix with the milkiness of the fresh corn and create a light, flavorful dressing.

NOTES:

• This recipe can be made with any amount of leftover corn. Feel free to add more herbs to taste and/or eyeball the amount of mayo and other ingredients. You can’t mess this one up! 
• Try topping the salad with chopped avocado and a sprinkle of lightly salted sunflower seeds or pepitas to add another layer of flavor and crunch. Halved grape tomatoes also bring a nice touch.
• Serve with a side of sliced, vine-ripened tomatoes or a piece of zucchini bread for a light meal that’s bursting with summer goodness.