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Corn Cucumber Salad

Corn Cucumber Salad: A Creamy Summer Refreshment You'll Love

This Corn Cucumber Salad combines fresh ingredients and a creamy dressing, making it a perfect summer dish.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 medium Baby Cucumbers Crisp and refreshing; substitute with regular cucumbers if needed.
  • 1 cup Corn Canned or fresh; drain thoroughly if using canned corn.
  • 1 small Red Onion Provides sharp flavor; green onions can be a milder substitute.
  • 1 cup Radishes Give a delightful crunch; swap for diced bell peppers for a sweeter touch.
For the Dressing
  • 1 cup Greek Yogurt Use dairy-free yogurt for a vegan option.
  • 2 tablespoons Mayonnaise Optional, it lightens the dressing's richness.
  • 1 tablespoon Horseradish Mustard Adds a zesty kick; Dijon mustard works for a milder flavor.
  • 1 tablespoon Honey Use agave or maple syrup for a vegan choice.
  • 2 tablespoons Lemon Juice Lime juice is a great alternative.
  • 1 clove Garlic Minced to enhance flavor depth.
  • 2 tablespoons Fresh Dill Can replace with parsley or cilantro.
  • to taste Salt Season to taste.
  • to taste Pepper Season to taste.
  • 1 teaspoon Chili Flakes Optional for a spicy kick; omit for milder flavor.

Equipment

  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Begin by washing your baby cucumbers and radishes thoroughly under cool water. Thinly slice the cucumbers and radishes, aiming for uniform pieces.
  2. Julienne the red onion for an appealing presentation and smoother flavor integration. Set them aside in a large mixing bowl.
  3. In a medium-sized bowl, combine Greek yogurt, mayonnaise (if using), horseradish mustard, honey, lemon juice, minced garlic, and chopped dill. Whisk until smooth.
  4. Add the prepared vegetables, including the corn, into the bowl containing the dressing. Gently toss until evenly coated.
  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to enhance the mingling of flavors.
  6. Before serving, give the salad a gentle stir, adjusting seasoning if needed. Garnish with additional fresh dill.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Feel free to customize the ingredients and enjoy this Corn Cucumber Salad as a refreshing addition to any meal. Ideal for potlucks and summer gatherings.

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