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Zesty Corn and Cucumber Salad Recipe

Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to corn salad.
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Servings:
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Ingredients
  • 2 cans (15 ounces each) whole kernel corn, drained
  • 1 cup diced, unpeeled and seeded cucumbers
  • 1/4 cup chopped red onion
  • 1/3 cup mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons lime juice
  • 1 teaspoon McCormick® Paprika
  • 1/2 teaspoon McCormick® Garlic Salt
  • 1/4 teaspoon McCormick® Cumin, Ground
Directions
PREP
15 mins

1. Mix corn, cucumber and onion in large bowl. Set aside.

2. Mix remaining ingredients in small bowl until well blended. Add to corn mixture; toss lightly to coat. Cover.

3. Refrigerate 2 hours or until ready to serve.

Test Kitchen Tips:

  • Use 1/4 teaspoon McCormick® Ground Red Pepper or 1/2 teaspoon McCormick® Crushed Red Pepper in place of the paprika.

 

  • Use 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the canned corn.
Similar Recipes
South Fork Corn Salad
cherry tomatoes
fresh parsley
large ears of sweet corn
large green bell pepper
small red onion
Barley Corn Salad
*May substitute a 10 oz. package of frozen corn
white wine vinegar
olive oil
fresh corn
fresh jalapeños
Nutrition (per serving)
Calories: 175 Calories
Fat: 11 Grams
Protein: 3 Grams
Cholesterol: 7 Milligrams
Carbohydrates: 16 Grams
Sodium: 560 Milligrams
Fiber: 2 Grams
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