Corn and Cucumber Salad with Basil and Chives
Summertime cooking should be easy-and it should be fresh, crisp, and delicious. This salad is all of those things. It’s also the reason why I always cook a few extra ears of corn on the cob. I actually pluck a few ears from the pot and place them out of site so my corn-loving husband doesn't eat them all. He's been known to consume a lot of corn on the cob!
This sunny salad is light, garden-fresh and people are always surprised when they find out how darn simple it is. I never measure a thing-it’s that kind of recipe. For the sake of recording it here, however, I did measure in order to provide guidelines for those who prefer them. But don't hesitate to add more or less of anything according to taste. Truth be told, as the summer moves along and my basil plants grow, I tend to add increasingly more basil. I figure I can count that as a serving of leafy greens, right?
Corn and Cucumber Salad with Basil and Chives
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3 cups cooked corn, cut from cob (about 5 medium ears)
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11/2 cups cucumber, peeled and seeded (about 1 large cucumber)
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1/4 cup chives, chopped
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1/2 cup basil, chopped
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2 tablespoons mayonnaise
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Kosher salt and freshly ground pepper to taste
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Place the corn in a mixing bowl.
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Chop the cucumber into pieces that are roughly the same size as the corn kernels, and add to bowl.
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Add the remaining ingredients and toss lightly to incorporate. The small amount of mayo will mix with the milkiness of the fresh corn and create a light, flavorful dressing. Add more herbs to taste.
Notes: For a light, protein-rich summer entrée, I sometimes prepare a version of this salad that includes cooked salmon—canned wild salmon makes a convenient and healthy option. Click here for the recipe specifics: http://fountainavenuekitchen.com/salmon-corn-and-cucumber-salad/
Crab, Avocado & Corn Salad with Cilantro & Lime
The following crab salad was an early addition to my blog and has developed a loyal fan base. My favorite feedback was from a reader who mentioned that he prepared this recipe as a side dish for a dinner party he was hosting. One of his guests spied a bag of Scoops corn chips and used them to eat the salad as though it were a dip. Others followed suit, and the salad never made it to the dinner table.
When fresh corn is not available, frozen corn works quite well and makes this a year round option. While cilantro enthusiasts may like to add a little more than the specified quarter cup, those who find this herb to be too pungent can follow the substitution options below.
Served with a side of vine-ripened tomatoes and a slice of zucchini bread or a crusty roll, this salad can be the basis for a light yet satisfying summer meal. Moreover, the quick prep time makes this an ideal dish for last-minute get-togethers, whether served as a salad or a dip!
Crab, Avocado & Corn Salad with Cilantro & Lime
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2 cups corn (fresh, if available, but frozen works well, too; see notes)
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1 avocado, cut into 1/2-inch cubes
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1/2 pound lump crabmeat
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1/4 cup red onion, minced
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1/4 cup cilantro, chopped (see notes)
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1 tablespoon olive oil
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Zest of one lime
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1 1/2 tablespoons fresh lime juice
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1/4 teaspoon kosher or sea salt and freshly ground pepper to taste
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In a large bowl, combine the corn, avocado, crab, onion, and cilantro.
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Mix together the dressing ingredients (oil through pepper) and pour over the salad. Gently toss to mix and taste for seasoning, adding a bit more salt or pepper, if desired.
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Garnish with additional cilantro, if desired.
Notes
If you are not a fan of cilantro, you may substitute fresh basil or a mix of other herbs that you enjoy such as dill, thyme, chives, and parsley.
Frozen corn may be stirred in while still frozen as long as you give it a few extra minutes to thaw before eating. It will actually keep the salad nicely chilled. In season, really fresh corn doesn’t need to be cooked. Otherwise, cooking according to your preferred method is a good idea. Leftover corn on the cob works perfectly.
