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Zesty Corn and Cucumber Salad

Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to corn salad.

15 mins Prep time
15 mins Prep time
Cook time
  • Mix corn, cucumber and onion in large bowl. Set aside.

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

  • Refrigerate 2 hours or until ready to serve.

Cooking tip

• Use 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the canned corn.

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

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Nutrition information

(Amount per serving)

  • Calories: 175Cholesterol: 7mg
  • Sodium: 560mgProtein: 3g
  • Total Fat: 11gFiber: 2g
  • Carbohydrate: 16g

Ratings & Reviews: 1

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  • carol on 07/16/2014

    This recipe is excellent with tortilla chips. A co-worker made this for a carry-in luncheon and we all had to have the recipe...

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