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Basil Chive Cucumber & Corn Salad Recipe
Ash Tyrrell

Basil Chive Cucumber & Corn Salad Recipe

I recently made this Basil Chive Cucumber & Corn Salad, and honestly, it surprised me in the best way. The combination of crisp cucumbers, sweet corn, and fresh herbs felt incredibly refreshing. I loved how light yet flavorful it turned out, especially on a warm day
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh corn kernels about 3–4 ears – fresh corn gives a natural sweetness and crunch; avoid canned if possible
  • 2 cups cucumber diced – use firm cucumbers like English or Persian for less water
  • 2 tablespoons fresh basil chopped – adds a sweet, aromatic flavor
  • 2 tablespoons fresh chives chopped – gives a mild onion-like taste
  • 2 tablespoons olive oil – use good quality extra virgin for better flavor
  • 1 tablespoon fresh lemon juice – brightens the salad and balances sweetness
  • 1 teaspoon honey or maple syrup – optional but enhances the natural flavors
  • Salt to taste – helps bring all ingredients together
  • Black pepper to taste – adds a gentle kick

Method
 

  1. If using fresh corn, cook it briefly in boiling water for a few minutes until tender. Let it cool before cutting off the kernels. You can also grill the corn for a smoky flavor.
  2. Dice the cucumbers into small, even pieces for a consistent bite. Finely chop the basil and chives to release their aroma. Keep everything fresh and uniform.
  3. In a small bowl, whisk together olive oil, lemon juice, and honey. Add a pinch of salt and pepper to enhance the flavors. Taste and adjust if needed.
  4. Add the corn, cucumber, basil, and chives into a large bowl. Pour the dressing over the top. Gently toss until everything is evenly coated.
  5. Let the salad sit in the fridge for about 10–15 minutes before serving. This allows the flavors to blend beautifully. Serve chilled for the best taste.

Notes

  • I always use fresh corn instead of canned—it tastes sweeter and crunchier
  • I like to chill the salad before serving; it really enhances the flavor
  • I avoid over-mixing to keep the cucumbers crisp
  • I sometimes add a pinch of chili flakes for a subtle heat
  • I recommend tasting before serving to adjust salt and lemon