By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
141 cal · 45 min
Cucumber Corn Salad with Honey Apricot Vinaigrette
Recipe GLPR30bae79f5a956f
A refreshing and vibrant side dish that combines sweet corn kernels and crisp cucumber slices dressed in a smooth honey-apricot vinaigrette. Fresh scallions add a mild onion bite to this naturally gluten-free and dairy-free salad that's perfect alongside grilled proteins or as a light summer vegetable dish.
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Ingredients
2 ears sweet corn, kernels removed
2 English cucumbers, halved lengthwise and sliced
1/4 cup extra virgin olive oil
1 1/2 teaspoons honey
1 tablespoon apricot jelly or orange marmalade
Salt and pepper to taste
4 scallions, sliced
1/4 cup white balsamic vinegar
1 teaspoon whole grain mustard
Directions
In a blender, combine the white balsamic vinegar, honey, apricot jelly, whole grain mustard, and extra virgin olive oil. Blend on medium speed until the mixture is smooth and the ingredients are fully incorporated.
In a large bowl, combine the corn kernels, sliced cucumbers, and scallions.
Pour the vinaigrette over the vegetables and toss gently until all the salad is evenly coated.
Taste the salad and adjust the seasoning with additional salt and pepper as needed.
Serve immediately or refrigerate until ready to serve.
Comments
Every ingredient—corn, cucumber, scallions, olive oil, honey, apricot jelly, white balsamic vinegar, whole grain mustard, salt and pepper—is available at any of the six major Charlotte chains without a second trip. The real cost driver is fresh corn; at $0.79–1.29 per ear at Harris Teeter or Food Lion, six servings will run $4–6 total for produce plus another $2–3 for oils and vinegar, landing around $1.20–1.50 per serving, which is fair for a side dish. The stated 45 minutes is honest if you account for shucking corn and slicing; if using frozen corn (common in a weeknight kitchen), you save 10 minutes. This is a no-cook-during-service cold salad that reheats poorly—it's a same-night dish, but that works fine for a summer cookout or picnic. Apricot jelly as a vinaigrette binder is a sensible Southern touch without reaching for specialty ingredients.
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