Quick & Tasty Cucumber Egg Corn Salad

The most budget-friendly, simple and fast, in a hurry! Cucumber, egg and corn salad contains a minimum of ingredients, but nevertheless turns out tasty and satisfying. Itʼs perfect for a quick snack, especially if the eggs are boiled in advance. You can dress the salad with either mayonnaise or sour cream.
cook time: 20 min
Lucas Halstead
Quick & Tasty Cucumber Egg Corn Salad

Nutrition Facts (per serving)

121
Calories
8g
Fat
7g
Carbs
4g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Eggs (boiled) 2 pc
Mayonnaise 2 tbsp
cucumbers 2 pc
Canned corn 200 g

Recipe instructions

Step 1

Step 1
How to make a salad from cucumber, eggs, mayonnaise and corn? Prepare your food. Boil the eggs and cool them in advance. My cucumbers are small, one per serving. You will need one large cucumber.

Step 2

Step 2
Wash the cucumbers, dry them, cut off the ends. Be sure to taste the cucumbers to see if they are bitter — such fruits will spoil the entire dish with their taste. Cut them into small pieces.

Step 3

Step 3
How to hard boil eggs? To prevent eggs from cracking during cooking, place them in cold water and cook over low heat. Boil the eggs for 9 minutes after boiling, then cover with cold water and cool. The shell will be better cleaned from a sharp temperature change. Cut the peeled eggs into pieces the same size as the cucumber.

Step 4

Step 4
Place the corn in a sieve and leave to stand for a while to drain all the liquid. Place chopped cucumbers, eggs and corn in a salad bowl. Salt and pepper the salad to taste.

Step 5

Step 5
Add mayonnaise, stir. Instead of mayonnaise, you can use sour cream.

Step 6

Step 6
Serve the salad immediately, as the cucumbers will release their juice after standing. Bon appetit!

Additional rubrics

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