This colorful salad is a mix of fresh cucumbers, sweet corn, and a hint of chives, all brought together with fragrant basil. It’s refreshing and perfect for warm days!
I love how quick it is to whip up this salad. Just chop, toss, and you’ve got a bowl of yummy goodness ready for a picnic or a backyard BBQ!
Key Ingredients & Substitutions
Corn: Fresh sweet corn is the star here. If you can’t find fresh, frozen corn works too. Just thaw it and give it a quick rinse after cooking. Canned corn can be used, but try to find one without added sugar for a better flavor!
Cucumbers: English cucumbers are great for this salad since they’re seedless and have a thinner skin. If you prefer a crunchier texture, pick regular cucumbers. Just peel them before adding, and you’re good to go!
Basil: Fresh basil brings a wonderful aroma. If you can’t find it, try substituting with fresh parsley or mint for a different twist. Dried basil won’t give the same fresh taste, so it’s best to stick with fresh herbs.
Chives: They provide a mild onion flavor. You can swap chives for green onions or scallions if you prefer a stronger flavor. Just use the green parts and chop them finely!
Mayonnaise: For a lighter version, swap out mayonnaise for Greek yogurt or a dairy-free alternative. This adds creaminess without the heaviness.
How Do I Perfectly Cook Corn for My Salad?
Cooking corn might seem simple, but there are a few tips to get it just right! First, bring your water to a rolling boil before adding the corn. Here’s how:
- Boil the corn for 3-5 minutes, just until tender but crisp. Don’t overcook, as it can become mushy.
- After boiling, transfer your corn to a bowl of ice water. This will stop the cooking process and keep the bright yellow color.
- Once the corn is cool, cut the kernels off. A trick to avoid mess is to hold the cob upright in a bowl and slice downwards.
Following these steps will give your salad deliciously sweet corn that adds a perfect crunch!
Fresh Basil Chive Cucumber and Corn Salad
Ingredients You’ll Need:
For the Salad:
- 4 ears fresh corn, husked
- 2 medium cucumbers, peeled, seeded, and chopped
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh chives, finely chopped
For the Dressing:
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice or fresh lime juice
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare and 30 minutes to chill in the refrigerator before serving. It’s quick to make and perfect for any gathering!
Step-by-Step Instructions:
1. Cooking the Corn:
Start by bringing a large pot of water to a boil. Once it’s boiling, carefully add the ears of corn. Cook the corn for about 3-5 minutes until it’s tender but still has a nice crunch. After cooking, remove the corn from the pot and set it aside to cool.
2. Preparing the Corn:
Once the corn is cool, use a sharp knife to cut the kernels off the cob. Be careful while doing this; hold the cob securely and cut downward into a large mixing bowl so that the kernels fall in evenly.
3. Mixing the Ingredients:
Now it’s time to add the chopped cucumbers, fresh basil, and chives to the bowl with the corn. Those colorful ingredients will add lots of flavor and freshness to the salad!
4. Making the Dressing:
In a separate small bowl, mix together the mayonnaise and your choice of lemon or lime juice until it’s well combined. This creamy dressing will enhance the salad perfectly.
5. Combining Everything:
Pour the dressing over the corn and vegetable mixture. Gently toss everything together so the dressing coats the ingredients evenly without squashing them.
6. Seasoning:
Sprinkle salt and pepper over the salad to taste. Just a pinch will enhance the flavors, so start light and add more if needed.
7. Chilling the Salad:
Cover the salad with plastic wrap or a lid and chill it in the fridge for at least 30 minutes before serving. This allows the flavors to meld beautifully.
8. Serving:
Serve the salad chilled as a refreshing side dish at your next picnic or BBQ. It’s a bright and tasty addition to any meal!
This crisp and herbaceous salad highlights the sweet corn and fresh cucumber accented with basil and chive for a burst of fresh flavor. The creamy dressing binds it all together beautifully!
Frequently Asked Questions (FAQ)
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn is a convenient alternative. Just thaw it and give it a quick rinse. You can also steam it lightly before adding it to the salad for a fresh taste.
What If I Don’t Have Mayonnaise?
No problem! You can substitute mayonnaise with Greek yogurt or sour cream for a tangy twist. For a dairy-free option, use avocado or a vegan mayo substitute!
Can I Make This Salad Ahead of Time?
Yes! This salad is perfect for prepping in advance. You can make it a day ahead and store it in the fridge. Just be sure to give it a good stir before serving.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but the flavors will still taste great after some time!
