Corn and Cucumber Salad with Basil and Chives

  • author name Ann Fulton
Ann Fulton's 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 


  • 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


  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.


  • 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.
author name

Ann Fulton

Ann Fulton, is the creator of the popular blog Fountain Avenue Kitchen, where she shares quick and easy recipes designed for today’s busy lifestyles. Ann’s original recipes include simple, fresh ingredients that can be modified to meet a variety of dietary needs. LG Health is proud to be the exclusive health care partner of Ann Fulton and Fountain Avenue Kitchen. In collaboration with a registered dietitian from the LG Health Wellnes Department, Ann brings exciting recipes and healthy eating tips to our community as a featured contributor to the LG Health Hub.

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About LG Health Hub

The LG Health Hub features breaking medical news and straightforward advice to help individuals of all ages make healthy choices and reach their wellness goals. The blog puts articles by trusted Lancaster General Health clinical experts, good 'n healthy recipes, videos, patient stories, and health risk assessments at your fingertips.


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