This light and refreshing salad is the perfect side dish for any summer meal. The sweet corn and crisp cucumber are complemented by the fragrant basil and chives, creating a flavor explosion in every bite. It’s easy to prepare and requires minimal ingredients, making it a great option for busy weeknights.
INGREDIENTS
- 3 cups cooked corn kernels (about 5 medium ears)
- 1½ cups cucumber, peeled, seeded, and diced (about 1 large cucumber)
- ½ cup fresh basil, chopped
- ¼ cup fresh chives, chopped
- 2 tablespoons mayonnaise
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Place the cooked corn in a large mixing bowl.
- Dice the cucumber into small pieces, similar in size to the corn kernels, and add them to the bowl.
- Add the basil, chives, mayonnaise, salt, and pepper. Gently toss the ingredients until well combined. The mayonnaise will mix with the natural creaminess of the corn to create a light, flavorful dressing.
NOTES
This recipe is flexible and works well with any amount of leftover corn. Feel free to adjust the herbs, mayonnaise, and seasoning to your taste. For added variety, try mixing in halved grape tomatoes, diced avocado, or cooked salmon (canned or fresh). While the original version shines in its simplicity, the possibilities for customization are endless!
