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Home / Recipes / Zesty Corn & Cucumber Salad
Zesty Corn & Cucumber Salad
(2 Reviews) |  Rate this Recipe   |  See Reviews

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

Makes 6 (2/3-cup) servings.

Prep Time: 15 minutes

Refrigerate Time: 2 hours

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

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.

Tips

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.

NUTRITION INFORMATION

per serving

Calories: 175

Fat: 11 g

Carbohydrates: 16 g

Cholesterol: 7 mg

Sodium: 560 mg

Fiber: 2 g

Protein: 3 g

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