Is It Okay to Eat Raw Corn in a Salad?

Yes, raw corn is safe to eat and offers a pleasant crunch. However, lightly steaming the corn enhances its natural sweetness and creates a softer texture that blends better with the cucumber and dressing. You can also explore summer corn and cucumber salad with fresh herbs for a raw corn version with added flavor depth.

How to Make Corn Cucumber Salad?

Making this salad is simple. Combine lightly steamed corn kernels, chopped cucumber, thinly sliced red onion, and toss with your choice of dressing—creamy or lemon-based. Chill for at least one hour before serving to let the flavors meld. For another take on this summer favorite, see this garden fresh corn salad by Cookie and Kate .

What Should Not Be Mixed With Cucumber Salad?

Avoid ingredients that are too strong or overpowering, such as pungent blue cheese or overly sweet dressings. Heavy oils can also weigh down the lightness of the salad. If you want a creamy texture, stick with a balanced mayonnaise or yogurt-based dressing. For more ideas, check out this sweet summer corn and cucumber salad variation from Savoring Italy .

Can You Eat Cucumber and Corn Together?

Absolutely. The combination of cucumbers and corn is not only safe but also delicious. Cucumbers provide a cool, hydrating crunch that pairs perfectly with the naturally sweet kernels of corn. Together, they make a refreshing salad that’s ideal for summer meals or picnics.

Corn and Cucumber Salad: The Most Delicious 2025 Guide

Description

This refreshing corn and cucumber salad combines sweet corn, crisp cucumbers, and a creamy dill dressing for the perfect summer side dish.

Ingredients

Scale

2–3 ears corn, lightly steamed
1 English cucumber, peeled and chopped (about 3 cups)
1/4 small red onion, very thinly sliced
1/3 cup mayonnaise
1 Tbsp buttermilk
1 Tbsp lemon juice
1/2 tsp dill
Salt and fresh cracked black pepper, to taste

Instructions

Remove the kernels from the ears of corn with a sharp knife and place them in a mixing bowl.
Add the chopped cucumber and thinly sliced red onion, separating the onion strands as you add them.
In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, dill, salt, and black pepper until smooth.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Season with additional salt and pepper to taste.
Cover and chill in the refrigerator for about 1 hour before serving.

Notes

For a lighter dressing, substitute Greek yogurt for mayonnaise.
Add fresh herbs like parsley or chives for extra flavor.
Best served cold; store leftovers in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 cup
Calories: 130
Sugar: 3g
Sodium: 150mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 2g
Cholesterol: 5mg

Keywords: corn and cucumber salad, summer salad, creamy dill salad, easy cucumber salad