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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  • 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
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.
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large ears of sweet corn
large green bell pepper
small red onion
small jalapeno
plain yogurt
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*May substitute a 10 oz. package of frozen corn
thinly sliced green onions
large tomato
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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