Zesty Cucumber Corn Salad Recipes

ZESTY SOUTHWEST CORN SALAD

Easy and delicious, this salad is refreshing with your summer grilled dishes.

Provided by CookingQueen

Categories Corn Salad

Time 20m

Yield 10

Number Of Ingredients 12

Zesty Southwest Corn Salad image

Steps:

Combine corn, tomatoes, bell pepper, and onion in a large bowl.
Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g

Ingredients

2 (16 ounce) packages frozen corn, thawed and drained
1 ½ cups cherry tomatoes, halved
½ cup diced green bell pepper
⅓ cup diced red onion
¼ cup olive oil
3 tablespoons freshly chopped cilantro
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper

ZESTY CUCUMBER CORN SALAD

This is another great salad for a party or as a fresh side dish to go with your favorite burger. Enjoy!

Provided by Cassie *

Categories Other Side Dishes

Time 30m

Number Of Ingredients 7

Zesty Cucumber Corn Salad image

Steps:

1. Cook your corn and rinse with cold water to stop cooking process. Once cool, slice from cob - I use my mandolin.
2. In a medium bowl, add peppers, onions, cucumbers, and corn - toss well.
3. In another bowl, add all remaining ingredients and whisk well. Pour over vegetable mixture and toss well to coat. Cover and chill for 2 - 3 hours, before serving. Enjoy, it's mighty tasty.

Ingredients

3 c fresh sweet corn
1 small each - red & green bell pepper, diced
1 red onion, slivered
2 large cucumbers, seeded if large - chopped
1 1/2 c zesty italian dressing
2 Tbsp each - sugar, rice vinegar, lemon juice
1 tsp each - kosher salt & pepper

CRISP & SPICY CUCUMBER SALAD

Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! -Alivia Dockery, Jensen Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 17

Crisp & Spicy Cucumber Salad image

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, mix marinade ingredients, stirring to dissolve sugar. Pour over vegetables; toss to combine. Refrigerate, covered, 30 minutes or overnight., Serve with a slotted spoon. Top as desired.

Nutrition Facts : Calories 96 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2 small English cucumbers, thinly sliced
2 medium carrots, thinly sliced
1 large sweet red pepper, julienned
1/2 medium red onion, thinly sliced
2 green onions, sliced
1/2 serrano or jalapeno pepper, seeded and thinly sliced, optional
MARINADE:
1/3 cup sugar
1/3 cup rice vinegar
1/3 cup water
1 teaspoon each salt, garlic powder and pepper
1 teaspoon sesame oil
1 teaspoon reduced-sodium soy sauce
1 small garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon cayenne pepper, optional
Optional toppings: minced fresh cilantro, chopped peanuts and additional sliced green onion

CORN 'N' CUCUMBERS SALAD

This was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 10

Corn 'n' Cucumbers Salad image

Steps:

Combine all ingredients in a large bowl. Cover and chill for several hours.

Nutrition Facts :

Ingredients

2 medium cucumbers, peeled and thinly sliced
2 cups fresh corn, cooked
1/2 medium onion, thinly sliced
1/2 cup vinegar
2 tablespoons sugar
2 tablespoons water
1 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper

FRESH CORN SALAD

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

Provided by Ina Garten

Categories side-dish

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 7

Fresh Corn Salad image

Steps:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

Ingredients

5 ears of corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves

MEXICAN CUCUMBER SALAD

A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings.

Provided by ECUADORITA

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Mexican Cucumber Salad image

Steps:

In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

Nutrition Facts : Calories 75 calories, Carbohydrate 17 g, Fat 1 g, Fiber 2.9 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 386.5 mg, Sugar 5.9 g

Ingredients

1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
½ teaspoon garlic, minced
½ teaspoon cumin
¼ teaspoon dried cilantro
¼ teaspoon salt
⅛ teaspoon ground black pepper

SPICY CORN AND SHISHITO SALAD

In this recipe, shishito peppers are sliced, lightly sautéed, then tossed with raw summer corn and a cumin-lime vinaigrette for a summer salad that's crunchy, smoky and a little spicy. Traditionally used in Japanese and Korean cooking, shishitos are small, thin-skinned green peppers that have become increasingly popular in the United States. They are typically mild in flavor, but the occasional pepper packs a spicy punch. If you can't find them, use diced green bell peppers in their place. Finally, cilantro-averse cooks can substitute fresh mint.

Provided by Lidey Heuck

Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Spicy Corn and Shishito Salad image

Steps:

In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

Ingredients

3 1/2 tablespoons olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Kosher salt
1/3 cup diced red onion
1 garlic clove, minced
3 cups fresh corn kernels (from 4 to 6 ears of corn)
6 ounces shishito peppers, stemmed and cut crosswise into 1/4-inch slices, or green bell peppers, stemmed and diced
1 large jalapeño, seeds and ribs removed, diced
1/4 cup grated Cotija or crumbled feta cheese (optional), or to taste
1/4 cup chopped fresh cilantro leaves and tender stems, plus more to taste

CORN, AVOCADO AND CUCUMBER SALAD

This straight-from-the-garden vegetable salad is the essence of summer on a plate. It's very easy to make, but you'll need to buy sweet young corn, tender enough to eat raw, as well as perfectly ripe avocados and the freshest cucumbers. Feel free to add cherry tomatoes and radishes, and sprigs of crunchy purslane, if you can find it.

Provided by David Tanis

Categories easy, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 13

Corn, Avocado and Cucumber Salad image

Steps:

In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 32 grams, Fiber 10 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 773 milligrams, Sugar 6 grams

Ingredients

1/2 cup finely diced red onion
3 tablespoons freshly squeezed lime juice
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds, toasted and coarsely ground
2 cups tender, small corn kernels
2 large firm-ripe avocados
2 cups sliced cucumbers
12 cherry tomatoes, halved or quartered
Small bunch purslane or watercress
Handful of mint leaves, roughly chopped
2 ounces queso fresco or mild feta, crumbled
Pinch of crushed red pepper

FIESTA CUCUMBER-CORN SALAD

Fat-free, healthy, crunchy, spicy - and sooo easy! This is so good as a salad to accompany Mexican food - but it does pack a peppy punch of its own.

Provided by EdsGirlAngie

Categories Corn

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Fiesta Cucumber-Corn Salad image

Steps:

Toss together all ingredients in a glass bowl.
Cover and chill at least half an hour before serving (I like it to sit in the refrigerator overnight, stirring occasionally.).

Nutrition Facts : Calories 107.9, Fat 1.1, SaturatedFat 0.2, Sodium 483.1, Carbohydrate 24.8, Fiber 3.7, Sugar 8.4, Protein 3.8

Ingredients

1 cucumber, seeded and chopped (not peeled)
1 (8 3/4 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
4 teaspoons white wine vinegar
1 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/2 teaspoon cumin
1/4-1/2 cup chopped fresh cilantro
salt and pepper

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SUMMER CORN SALAD - SOUTHERN PLATE

Web Jun 1, 2022 2 cans whole kernel corn, drained 2 medium diced tomatoes 1 bell pepper, seeded and diced 1 diced small onion 1 cup Italian …
From southernplate.com
Reviews 147
Category Salad
Servings 4
Total Time 8 hrs 10 mins

Combine all ingredients in a large bowl. Stir well to combine. Cover and refrigerate several hours.
Can be made up to two days ahead of time. This is delicious and the perfect side for a barbecue!

Zesty Cucumber Corn Salad Recipes

ZESTY SOUTHWEST CORN SALAD

Easy and delicious, this salad is refreshing with your summer grilled dishes.

ZESTY CUCUMBER CORN SALAD

This is another great salad for a party or as a fresh side dish to go with your favorite burger. Enjoy!

CRISP & SPICY CUCUMBER SALAD

Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! -Alivia Dockery, Jensen Beach, Florida

CORN 'N' CUCUMBERS SALAD

This was one of my mother's recipes and I think of her whenever I make it. It's a nice change from a regular cucumber salad.

FRESH CORN SALAD

Take advantage of summer's seasonal bounty with Ina Garten's easy Fresh Corn Salad recipe from Barefoot Contessa on Food Network, made with fresh basil.

MEXICAN CUCUMBER SALAD

A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings.

SPICY CORN AND SHISHITO SALAD

CORN, AVOCADO AND CUCUMBER SALAD

FIESTA CUCUMBER-CORN SALAD

Fat-free, healthy, crunchy, spicy - and sooo easy! This is so good as a salad to accompany Mexican food - but it does pack a peppy punch of its own.

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