I am harvesting the last of the vegetables from my garden right now, and one of the more abundant crops this year is cucumbers. This was a big surprise for me, as in previous years my cucumber plants really struggled. As a result I have been forced to find more cucumber salad recipes than just my usual Greek salad, and one of my new favorites has been Cucumber Corn Salad.
My version is loosely based on this recipe, but I have made numerous changes to suit my taste preferences. I use thawed frozen corn instead of fresh, and I halved the amount so that I can increase the amount of cucumbers depending on how many I have harvested. Instead of red onion I use a shallot, and I always have cilantro paste in the fridge which I substitute for fresh. My dressing for the salad is a bit more complicated as I wanted to use ingredients I had on hand, and since I usually have lemons instead of limes that is what I added. Instead of jalapenos, I used tajin, and since the flavors of this salad are more Mexican than Mediterranean I used queso fresco rather than feta cheese. I think this is now my favorite cucumber salad, and considering I am not really that fond of cucumbers that is really saying a lot!
2 C. frozen corn, thawed
6 small cucumbers, diced
1 shallot, finely diced
⅓ C. chopped fresh cilantro (or 1 T. cilantro paste)
4 T. mayonnaise
2 T. coleslaw dressing (optional but tasty)
3 T. tzatziki or plain yogurt
juice of 2 limes or 1 lemon
2 cloves garlic, minced
½ tsp. chili powder
½ tsp. cumin
½ tsp. sea salt (optional)
1 tsp. tajin
10 oz. queso fresco, diced
Combine all of the ingredients except the cheese in a large bowl. Stir until combined. Gently stir in the cheese. Adjust any seasoning to taste, or add some extra mayonnaise or yogurt for a creamier texture. Refrigerate until ready to serve. Serves 8.
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