This refreshing basil chive cucumber and corn salad is a delightful combination of summer’s freshest flavors. With juicy, sweet corn, crisp cucumber, and aromatic basil and chives, this light and simple salad is perfect for picnics, barbecues, or as a healthy side dish. The creamy touch of light mayonnaise brings everything together without overpowering the fresh, natural taste of the vegetables. Whether you’re looking for a quick, flavorful salad or a refreshing accompaniment to your meal, this salad will brighten up any table. Let’s get started on this easy, crowd-pleasing dish!
Ingredients:
- 3 cups cooked cut corn (from about 5 medium cobs)
- 2 cups cucumber, peeled, seeded, and chopped (about 1 large cucumber)
- ½ cup fresh basil, chopped
- ¼ cup fresh chives, snipped
- 2 tablespoons light mayonnaise (or vegan mayo for a plant-based option)
- Season with salt and freshly cracked pepper to your liking.
Instructions:
- Prepare the corn:
If using fresh corn, cook the corn on the cob by boiling, grilling, or steaming until tender. Let the corn cool for a bit, then slice the kernels from the cob. You should have about 3 cups of corn. - Prepare the cucumber:
Peel and seed the cucumber. Chop it into bite-sized pieces and place it in a large salad bowl. - Assemble the salad:
Add the cooked corn, chopped basil, and snipped chives to the bowl with the cucumber. - Dress the salad:
Gently stir in the light mayonnaise until all the ingredients are evenly coated. Season with salt and fresh ground pepper to taste. - Chill and serve:
For the best flavor, let the salad chill in the refrigerator for about 20 minutes before serving. Serve as a refreshing side dish or light lunch.
Conclusion:
This basil chive cucumber and corn salad is the perfect example of how simple ingredients can create a dish full of vibrant flavors. The sweetness of the corn, the crunch of the cucumber, and the aromatic herbs come together with a light, creamy dressing for a refreshing and nutritious salad. It’s quick to make, budget-friendly, and pairs well with grilled meats, sandwiches, or can be enjoyed on its own as a healthy meal.
Refreshing Basil Chive Cucumber and Corn Salad
Ingredients
- 3 cups cooked cut corn from about 5 medium cobs
- 2 cups cucumber peeled, seeded, and chopped (about 1 large cucumber)
- ½ cup fresh basil chopped
- ¼ cup fresh chives snipped
- 2 tablespoons light mayonnaise or vegan mayo for a plant-based option
- Season with salt and freshly cracked pepper to your liking.
Instructions
- Prepare the corn: If using fresh corn, cook the corn on the cob by boiling, grilling, or steaming until tender. Let the corn cool for a bit, then slice the kernels from the cob. You should have about 3 cups of corn.
- Prepare the cucumber: Peel and seed the cucumber. Chop it into bite-sized pieces and place it in a large salad bowl.
- Assemble the salad: Add the cooked corn, chopped basil, and snipped chives to the bowl with the cucumber.
- Dress the salad: Gently stir in the light mayonnaise until all the ingredients are evenly coated. Season with salt and fresh ground pepper to taste.
- Chill and serve: For the best flavor, let the salad chill in the refrigerator for about 20 minutes before serving. Serve as a refreshing side dish or light lunch.