Best Creamy Cucumber Corn Salad

Here is my favorite creamy cucumber corn salad recipe, with fresh cucumbers, sweet corn, a tangy dressing, and plenty of herbs that make it perfect for summer gatherings.

This cucumber corn salad is what I make whenever we need a side dish that’s both refreshing and filling. My kids actually ask for seconds, which is saying something when it comes to vegetables. Plus, it gets better after sitting in the fridge for a few hours.

What Kind of Cucumber Should I Use?

English cucumbers are my go-to choice for this salad because they have fewer seeds and thinner skin, which means less prep work for you. You don’t even need to peel them, and they tend to be less watery than regular cucumbers, so your salad won’t get soggy. If you can’t find English cucumbers, regular cucumbers work just fine – you might want to scoop out some of the seeds if they’re particularly large and watery. Persian cucumbers are another great option if you can find them, as they’re crisp and have a mild flavor that pairs perfectly with the creamy dressing.

Options for Substitutions

This fresh salad is pretty forgiving when it comes to swaps – here’s what you can change up:

• English cucumber: Regular cucumbers work just fine, but you’ll want to peel and seed them first since their skin can be tough and they tend to be more watery than English cucumbers.
• Yellow corn: Fresh corn cut from the cob is great, but frozen corn (thawed and drained) or even canned corn (drained and rinsed) will do the trick. White corn works just as well as yellow.
• Greek yogurt: If you don’t have Greek yogurt, you can use all sour cream instead – just use about 1/2 cup total. Regular plain yogurt works too, but drain it for 30 minutes to remove excess liquid.
• Fresh herbs: No fresh mint or dill? Try dried herbs using about 1/3 of the amount called for, or swap in fresh parsley, chives, or basil for a different flavor profile.
• Red onion: White onion, sweet onion, or even green onions (scallions) can replace the red onion. If the onion flavor is too strong, soak the sliced onion in cold water for 10 minutes before adding.
• Ranch seasoning mix: Skip this if you don’t have it – the herbs and garlic provide plenty of flavor on their own.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber corn salad is not salting your cucumbers first, which can leave you with a watery mess that dilutes all the creamy dressing flavors. Slice your cucumbers, sprinkle them with salt, and let them sit for 15-20 minutes before patting them dry with paper towels – this draws out excess moisture and keeps your salad crisp. Another common error is using frozen corn straight from the bag, so make sure to thaw it completely and pat it dry, or better yet, use fresh corn kernels for the best texture and sweetness. Don’t mix the dressing with the vegetables until right before serving, as the salad will get soggy if it sits too long, and always taste and adjust your seasonings at the end since cucumbers can be quite mild and need that extra pop of lemon juice and herbs.

What to Serve With Creamy Cucumber Corn Salad?

This refreshing salad is perfect as a side dish for grilled meats like chicken, pork chops, or fish since the cool cucumber and creamy dressing balance out those smoky flavors really well. It also makes a great addition to summer BBQs alongside burgers, hot dogs, or grilled vegetables. You can serve it with pita bread or crackers for a light lunch, or even stuff it into a wrap with some grilled chicken for a more filling meal. The fresh herbs and tangy dressing also make it a nice complement to spicy dishes like tacos or curry.

Storage Instructions

Refrigerate: This creamy cucumber corn salad is best enjoyed fresh, but you can store it in the fridge for up to 2 days in an airtight container. The cucumbers will release some water over time, so give it a good stir before serving and maybe drain off any excess liquid.

Make Ahead: I like to prep the dressing separately and keep the chopped vegetables in another container if I’m making this ahead. You can combine everything about 30 minutes before serving so the flavors meld together without the salad getting too watery.

Serve Chilled: This salad tastes best when it’s nice and cold, so keep it in the fridge until you’re ready to eat. If it sits out too long at room temperature, the creamy dressing can start to separate and the cucumbers get a bit limp.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	70-135 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 180-220
• Protein: 5-7 g
• Fat: 8-11 g
• Carbohydrates: 20-25 g

Ingredients

For the salad:

• 1 large english cucumber or 3 small cucumbers, sliced into rounds
• 1/2 cup yellow sweet corn
• 1/2 small red onion, thinly sliced

For the dressing:

• 1/4 cup greek yogurt
• 1/4 cup sour cream
• 1 large garlic clove, pressed
• 1 tbsp chopped fresh mint leaves
• 2 tbsp chopped fresh dill
• 1/2 tsp ranch seasoning mix (optional)
• Salt, to taste
• Black pepper, to taste
• Juice from 1/2 lemon

Step 1: Prepare the Vegetables

• 1 large English cucumber or 3 small cucumbers, sliced into rounds
• 1/2 cup yellow sweet corn
• 1/2 small red onion, thinly sliced

Slice the cucumber into thin rounds and thinly slice the red onion.

Place the sliced cucumber, red onion, and sweet corn in a large bowl, mixing them gently to combine.

Step 2: Make the Creamy Herb Dressing

• 1/4 cup Greek yogurt
• 1/4 cup sour cream
• 1 large garlic clove, pressed
• 1 tbsp chopped fresh mint leaves
• 2 tbsp chopped fresh dill
• 1/2 tsp ranch seasoning mix (optional)
• salt, to taste
• black pepper, to taste
• juice from 1/2 lemon

In a separate mixing bowl, whisk together the Greek yogurt, sour cream, pressed garlic, chopped fresh mint, chopped fresh dill, ranch seasoning mix (if using), salt, black pepper, and lemon juice.

Mix until smooth and fully combined.

I like to add a little extra lemon juice for an extra burst of freshness.

Step 3: Combine Salad and Dressing

• prepared vegetables from Step 1
• prepared dressing from Step 2

Pour the prepared herb dressing over the bowl of cucumbers, onions, and corn.

Toss everything together until the vegetables are evenly coated in the creamy dressing.

Wrap the bowl or cover with a lid, then refrigerate for 1-2 hours to allow the flavors to meld.

Step 4: Garnish and Serve

• additional fresh dill (from the ingredient list, for garnish)

Remove the salad from the refrigerator just before serving.

Garnish with additional fresh dill for extra herby flavor and enjoy your creamy cucumber salad!