Zesty Corn and Cucumber Salad - Recipe

Flavorful ingredients, such as cilantro, lime juice and cumin, add Southwestern flair to corn salad.

view recipe online: https://www.recipetips.com/recipe-cards/t--7542/zesty-corn-and-cucumber-salad.asp

Directions

1. Mix corn, cucumber and onion in large bowl. Set aside.

2. Mix remaining ingredients in small bowl until well blended. Add to corn mixture; toss lightly to coat. Cover.

3. Refrigerate 2 hours or until ready to serve.

Test Kitchen Tips:

Use 1/4 teaspoon McCormick® Ground Red Pepper or 1/2 teaspoon McCormick® Crushed Red Pepper in place of the paprika.

Use 4 ears fresh corn, cooked and kernels cut off (3 cups), in place of the canned corn.

Prep Time: 15 minutes
Servings: 6

Ingredients
-		2 cans (15 ounces each) whole kernel corn, drained
-		1 cup diced, unpeeled and seeded cucumbers
-		1/4 cup chopped red onion
-		1/3 cup mayonnaise
-		2 tablespoons chopped fresh cilantro
-		2 tablespoons grated Parmesan cheese
-		2 tablespoons lime juice
-		1 teaspoon McCormick® Paprika
-		1/2 teaspoon McCormick® Garlic Salt
-		1/4 teaspoon McCormick® Cumin, Ground

Nutrition (per serving)

Calories: 175 Calories
Fat: 11 Grams
Protein: 3 Grams
Cholesterol: 7 Milligrams
Carbohydrates: 16 Grams
Sodium: 560 Milligrams
Fiber: 2 Grams