Leftover love: Corn on the cob gets a second chance to wow

Did you know if was National Corn on the Cob Day!? Who knew?!

So lets say you have a fantastic barbecue this weekend in celebration of this delicious holiday, and you end up with 5 ears of corn leftover.  Now what? Leftover corn on the cob isn’t very attractive a day or two later, but it seems a waste to toss out such a sweet, signature staple of summer.


Hold on to those cobs, I have the best recipe for you to try! With this recipe – you could even use leftover green salad parts too.  How about that?! Doubly responsible, doubly delicious – and cheap too if you’re using leftovers! Who couldn’t stand to stretch their food budget just a wee bit further, right? Not to mention the whole ‘minimize waste’ issue. (See?  You’re trying to be ‘green’ !)

This recipe is ah-mazing.  It’s a salad (and I use that term oh-so-loosely), which is ironic because I hate salad, and yet, I ate the whole dish. Truly. Maybe I just hate lettuces? We didn’t grow up eating a lot of salads in our family, other than the requisite ‘Potato Salad’ and ‘Macaroni Salad’. (I do like fresh spinach though, weirdly enough.) But this…this recipe I could eat by itself. Often.  Maybe even for breakfast.


YankeeGourmet.com/ Cucumber and Corn Salad
Cucumber & Corn Salad

Corn & Cucumber Salad
Recipe type: Salad
  • 1 medium cucumber, peeled and diced
  • 3-4 ears of corn, grilled
  • 1 tomato, cored and diced
  • 2 tablespoons of green pepper, finely minced
  • 2 tablespoons of red onion, finely minced
  • ¼ cup cheese, shredded or cubed (I used sharp cheddar)
  • 1 teaspoon of cilantro
  • ½ teaspoon of sea salt
  • ¼ teaspoon of black pepper
  • ¼ cup mayonnaise
  1. Mix veggies together until well combined. Add cheese and stir. Sprinkle with cilantro, salt and pepper, stir well. Add mayonnaise and fold until just combined. Keep refrigerated until served.


C.R. Maguire

About C.R. Maguire

Writer/author, avid reader, notorious geek, badass cook, businesswoman, mom/gram and wannabe farmer.Addicted to Pinterest and Coursera. Lover of Riesling, white truffle oil, fresh lobster and pie for breakfast. Did I mention wine?