… because what is life without good food?

Basil Chive Cucumber & Corn Salad

just very slightly adapted from my friend Ann at The Fountain Avenue Kitchen

Basil Chive Cucumber & Corn Salad ~ Sumptuous Spoonfuls #cucumber #corn #basil #salad #recipe

Fresh summer corn with crunchy cucumbers, basil and chives … what more could you need to make a great salad? Not much, really. Just a couple tablespoons full of light mayonnaise and you’re done.

When I was pondering what to do with the fresh sweet corn and other garden goodies from my mom and dad’s garden last week, my friend Ann at The Fountain Avenue Kitchen shared this recipe. I have seen it before, but sometimes it’s all about the timing … THIS time I had a big bunch of fresh picked sweet corn to use up, along with some lovely English cucumbers from my mom’s garden. I cooked up the corn earlier this week and was headed back up to my parents’ place this weekend and thought I should make up this salad real quick before we go and have something all ready to eat when I got there.

It only took me a few minutes to put together (but the corn was already done and waiting …) … I just peeled and chopped the cucumber, added the basil and chives and stirred in the bit of mayo and TA DA! a gorgeous, crunchy, delicious chopped salad.  The tiny bit of mayonnaise mixes with the juices from the corn and cucumber to make a light and delightful dressing.

Mom and Dad both loved it … we ate it for two meals and they were glad that I left the rest with them.  Thanks Ann for the awesome recipe! As usual, you rock 🙂

Basil Chive Cucumber & Corn Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: About 5 cups of salad

Basil Chive Cucumber & Corn Salad

Ingredients

  • 3 cups cooked cut corn (from about 5 medium cobs)
  • 2 cups cucumber, peeled, seeded and chopped (about 1 large cucumber)
  • 1/2 cup basil, chopped
  • 1/4 cup chives, snipped
  • 2 Tablespoons light mayonnaise
  • Salt & fresh ground pepper, to taste

Instructions

  1. In a medium mixing bowl, toss together the corn, cucumber, basil and chives. Stir in the mayonnaise. Add salt & pepper to taste.
  2. Serve within a few minutes ... or store in a covered container in the fridge until serving time.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

http://www.sumptuousspoonfuls.com/basil-chive-cucumber-corn-salad/

Basil Chive Cucumber & Corn Salad ~ Sumptuous Spoonfuls #cucumber #corn #basil #salad #recipe

This recipe was shared at Munching MondayTuesday’s Table, Simple Supper TuesdayFood on Friday and Treasure Box Tuesday.

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41 Responses

  1. Ann

    I’m so glad you enjoy what is a summer recipe staple in our house! Don’t you love it when something so fresh and delicious is also so easy?!

    September 1, 2014 at 8:12 am

  2. eva

    Thabnks for all ideas for putting together
    favorite healthy foods…

    September 1, 2014 at 9:45 am

  3. This looks so delicious! There is nothing better than summer corn! I am going to be very sad at the end of the season!

    September 1, 2014 at 10:53 pm

    • Andrea

      I used frozen white and yellow corn when I made this last night. Just thaw the corn or microwave it for 2 minutes. It tasted just like fresh~ So you can make it all year. I also use Miracle Whip for less calories 🙂

      June 18, 2015 at 9:28 am

      • Ann

        Great to hear! Thank you Andrea for letting us know how it turned out with frozen corn and Miracle Whip. 🙂

        June 18, 2015 at 7:06 pm

  4. This sounds and looks great! I have fresh chives in my garden and there is still plenty of fresh corn at our local stand. Pinned!

    September 3, 2014 at 7:55 pm

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  8. This looks great! And almost everything could be pulled from my garden! I might try replacing the cucumber with zucchini and add a few shakes of smoked paprika! Thanks for sharing!

    June 18, 2015 at 10:11 pm

    • Ann

      Great ideas, Mollie! So glad you like the recipe.

      June 19, 2015 at 5:59 pm

  9. Heidi

    Does this store well? I was going to make it up the night before since I have to work. I just wanna make sure it will still be delicious the next afternoon!

    July 10, 2015 at 6:53 pm

    • Ann

      Yes, Heidi, it’ll definitely keep for a day (or possibly two or three) in the fridge. You’ll be fine. 🙂

      July 10, 2015 at 9:45 pm

      • Heidi

        just wanted to let you know this was a huge hit! I added a little chopped onion and garlic salt and it went over great! I actually made a double batch and didn’t have any left!thanks for sharing.

        July 13, 2015 at 12:47 am

        • Ann

          That makes me SO happy, Heidi! Thank you for your sweet comment. You made my day.

          July 13, 2015 at 7:27 pm

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  12. Ginny Gaston

    Made this today and really liked it. I only had 3 leftover ears of corn but it still worked nicely. Used about half the chives and added chopped onion and garlic salt as another reader mentioned. I didn’t have enough basil so used basil aioli that I had and just omitted the mayo. Will make again!!

    July 30, 2015 at 6:50 pm

    • Ann

      Yay that makes me so happy, Ginny! Thanks for letting me know. 🙂

      July 30, 2015 at 8:13 pm

  13. Erin Rose

    Made this today since I had some corn and cucumbers from my CSA box to use up. It was SO good! I didn’t have any fresh basil so I just sprinkled some dry on my salad while mixing in the mayo. Thanks! Already passing this on to my sister to try!

    August 14, 2015 at 3:36 pm

    • Ann

      I’m so glad it turned out well for you, Erin! Thank you for sharing your results.

      August 14, 2015 at 8:06 pm

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  17. Lisa

    I’ve now made this recipe multiple times and just wanted to comment to say how much I love it! I’ve made it for parties and there’s never any left! My boyfriend and I often make this with grilled corn and fresh basil from the garden. I think the recipe is perfect as is- simple, fresh, and delicious. Thank you for sharing!

    May 13, 2016 at 12:21 am

    • Ann

      Oh Lisa, thank you SO much for stopping by to tell me that. You totally made my day. 🙂

      May 14, 2016 at 12:49 pm

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  19. Tara

    Just to clarify – is the corn cooked?

    June 7, 2016 at 6:16 pm

    • Ann

      Hi Tara,

      Yes, the corn is cooked. If it’s frozen corn, no need to “cook it” because frozen corn is generally blanched before freezing. Just thaw it and toss it in the salad.

      Thanks for asking!

      Ann

      June 8, 2016 at 9:38 pm

  20. Patti

    The photo appears to have thyme in it but I don’t see it in the recipe. Is there thyme in the salad?

    June 12, 2016 at 10:59 am

    • Ann

      Thanks for asking, Patti … no that’s not thyme, it’s a very small-leafed basil. I didn’t think it looked like basil either, but it was beautiful!

      June 12, 2016 at 8:30 pm

  21. Deb Smith

    Just made this today. I added some chopped celery as I was light on the corn, and added a few sprigs of mint, too, along with the basil and chives. Came out yummy!

    July 3, 2016 at 10:51 am

    • Ann

      Hurrah! That makes me so happy to hear, Deb. I need to make this yummy salad again. 🙂

      July 4, 2016 at 3:45 pm

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  24. Elise

    Thanks for this recipe! I have had some crazy pregnancy cravings for corn and cucumbers and never thought to combine them! Thank Pinterest I found you!

    What would this pair well with? I plan to use this as a side dish at Sunday Supper, but wondering what main would be delicious with this.

    Thanks!

    August 26, 2016 at 3:50 pm

    • Ann

      Hi Elise, I think this would pair really well with chicken or pork … a mild-tasting fish might work too.

      Thanks for asking … and I’m so glad you found me, too!

      Ann

      August 26, 2016 at 6:53 pm

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  26. Paula Williams

    I did not use the mayonnaise, instead I sprinkled some olive oil on and it was great, already made it 3 times. I also used fresh corn off the cob without cooking it, I like the taste better, you can taste the freshness of the corn. Thsnjs

    September 11, 2016 at 5:43 am

    • Ann

      I like your twist on the recipe, Paula! It’s awesome how you’ve made it your own. Thanks for the sweet comment–I will have to try your version.

      September 11, 2016 at 8:07 am

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