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


  • 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


  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.



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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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  1. 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?!

    • 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 :)

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

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  5. 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!

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

      • 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.

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  8. 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!!

  9. 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!

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  13. 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!

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    • 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!


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

    • 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!

  16. 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!

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

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  19. 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.


    • 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!


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  21. 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

    • 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.

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