Basil Chive Cucumber & Corn Salad

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

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. It’s a simple, fresh and healthy cucumber recipe everyone will love. I mean, who doesn’t love cucumbers?

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 cucumber salad 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

★★★★★ 5 from 4 reviews

• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: About 5 cups of salad 1x

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Ingredients

Scale 1x2x3x

• 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 (or vegan mayo)
• Salt & fresh ground pepper, to taste

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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.

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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.

Looking for more cucumber recipes? Here are some more of my favorites:

• Mediterranean Cucumber Tomato Salad
• Watermelon Cucumber Salad with Balsamic Roasted Figs
• Cucumber and Yellow Watermelon Salad
• Easy Cucumber Heirloom Tomato Salad
• Cucumber Watermelon Feta Rubik’s Cube Salad
• Cucumber Pesto Buttermilk Salad
• Mediterranean Mixed Bean Salad (with cucumber!)

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

Did you make this recipe? Please post a comment and let me know your thoughts!