In the summer season, you can prepare a simple and delicious salad with corn and cucumber for lunch / dinner, having the necessary ingredients on hand. However, such a dish can be prepared at other times of the year, but from canned corn and greenhouse cucumbers, besides, it will not be so useful.
The salad is seasoned with both mayonnaise and vegetable oil or fresh sour cream, but when the latter is added, the shelf life of the dish is literally reduced to 3-4 hours when kept in the cold!
Ingredients:
Boiled corn - 2 pcs.
Fresh cucumber - 2 pcs.
Red onion - 0.5 pcs.
Salt and pepper to taste
Mayonnaise - 1.5 tablespoons
Greens to taste
How to cook:
1. Prepare the food you need. Buy sweet corn - it's sweet and juicy. Cucumbers are best chosen early varieties, but late vegetables already have to taste before chopping them, as they can taste bitter and eventually spoil the taste of the whole dish.
2. Rinse fresh cucumbers in water, carefully removing thorns and dust from their surface. Cut off the ponytails from both sides of each fruit and cut them to length. Cut into cubes or half rings - as desired. Send the cucumber slices to a deep bowl.
3. Boil fresh corn in boiling water beforehand, then remove to a dish and cool. Chop the heads of cabbage in half and use a sharp knife to cut the grains into a board or plate. Remove the stumps themselves. Use your hands to separate the corn kernels from each other and pour them into a salad bowl with chopped cucumbers. Using canned corn, open the canned container, drain the marinade to the last drop so that your salad does not "float" after dressing, and only then add the corn kernels to the container.
4. Peel the red onion, rinse under running water and cut in half. Use one half. Cut it into small cubes and add to the rest of the ingredients. It is permissible to replace red onions with onions, leeks, green ones.
5. Add mayonnaise, salt and pepper. Mix gently. At this stage, you can add some chopped greens, previously washed in water and lightly dried with a paper towel. For those who like a little sourness, sprinkle with apple cider vinegar.
Put the prepared corn and cucumber salad in bowls or bowls, serve immediately after cooking.
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