Cucumber and Corn Salad

    50 minutes

    Cool summer vegetables like corn, tomatoes and capsicum and fragrant spices make for a colourful salad with a Mexcian influence! A zesty compliment to a BBQ!

    168 people made this

    Serves: 6 

    • 1 medium continental cucumber, diced
    • 1 (420g) tin corn kernels, drained
    • 2 large tomatoes, diced
    • 1 green capsicum, diced
    • 1 red capsicum, diced
    • 2 tablespoons red wine vinegar
    • 2-3 teaspoons dried crushed red chillies or flakes
    • 1 clove garlic, crushed
    • 1/2 teaspoon cumin
    • 1/4 teaspoon salt
    • 1 pinch ground black pepper
    • handful fresh chopped coriander

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. In a large bowl, toss together the cucumber, corn, tomatoes, green capsicum, red capsicum and red wine vinegar. Season with remaining ingredients. Cover, and chill at least 30 minutes before serving.

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    Reviews and Ratings
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    Reviews in English (142)


    This was so yummy. I forgot to add the coriander but it didn't need it.  -  22 Dec 2015


    Altered ingredient amounts. This would be good served on top of chicken. The TBS of red capsicumI cut to 1 tsp. I did use the mex. tomatoes and fresh coriander. I doubled the cucumber. Good for a hot day but not special enough for 5 stars  -  29 Sep 2008


    Used different ingredients. The only changes I made were to use fresh halved grape tomatoes, and fresh coriander. It was way too spicy for me but Husband really liked it. He said it was tasty and refreshing!  -  29 Sep 2008