If you consider yourself a true fan of ranch dressing, then you’re in for a delightful treat with this creamy corn and cucumber salad made with fresh dill. Whether you’re hosting a backyard barbecue, looking for a refreshing dish to brighten up dinner, or simply craving a salad that stands out, this recipe will quickly become a family favorite with its combination of crisp summer vegetables and irresistible creamy ranch flavor.

I’ve never really understood how so many truly addicted people in this world can be such serious ranch fanatics. I mean, yes, I will agree that ranch dressing is full of flavor, however, the store-bought stuff that comes in a bottle pretty much always tastes watered down and super-salty to me. I just don’t get the big ol’ thrill; it’s certainly not something that I’d ever consider drizzling on a pizza, pouring over my morning scrambled eggs, or dipping a sandwich into. Now, the homemade stuff, that’s a completely different story. Homemade ranch, when done right, is something I can totally see myself getting behind. Creamy, rich, fresh, flavorful; heck yeah, I’ll pretty much smother almost any vegetable with that amazingness. And hello, let’s just be 100% realistic here, homemade ranch isn’t all that hard to make. So do the thing, make the homemade ranch, ditch the bottle, and say hello to a whole new world of ranch dressing. P.S. Prepare for your world to be rocked.

Ingredients:

• Cold Water
• 1 Teaspoon Coarse Sea Salt
• 6 Ears of Corn
• 3/4 Cup Mayonnaise
• 1/3 Cup Heavy Whipping Cream
• 2 Teaspoons Apple Cider Vinegar
• 1/2 Teaspoon Worcestershire Sauce
• 2 Tablespoons Fresh Dill, Finley Chopped
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Garlic Powder
• 5 Small Cucumbers, Sliced
• 1 Bunch Scallions, Chopped (Green Parts Only)

Directions:

1. Fill a large pot 3/4 full with cold water. Add the coarse sea salt and bring the water to a boil over high heat.
2. Remove the husks and silk from the ears of corn. When the water is boiling, add the corn and allow it to boil for 3 to 5 minutes.
3. Using tongs, remove the corn cobs from the boiling water and place them on a large plate; set aside and allow to cool.
4. In a small bowl, whisk together the mayonnaise, heavy whipping cream, apple cider vinegar, Worcestershire sauce, fresh dill, salt, black pepper, crushed red pepper flakes, and garlic powder. Set aside.
5. When the corn has cooled enough to handle, place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs.
6. Add the sliced cumbers, scallions, and ranch dressing to the corn. Stir well to combine.
7. Serve immediately or chill for later.

Suggestions:

• If you prefer your corn kernels crispier, boil the ears of corn for less time. Approximately 3 minutes. If you prefer your corn kernels to be more tender, boil the ears of corn for more time. Approximately 5 minutes.
• If you choose to use frozen corn instead of fresh corn, you will need approximately 3 1/2 to 4 cups. Cook the corn long enough to thaw it but not long enough to make it soft or mushy.
• I highly suggest using fresh dill for this recipe, however, if you choose to use dried dill, use half of the amount called for in this recipe.
• You can use whatever type of cucumber you prefer in this recipe, however, I used Persian cucumbers, which are smaller, have a thinner skin, less seeds, and contain less water. They add a crispy crunch to the salad without watering it down.
• Hold back a little bit of the corn, scallion, and dill to garnish the salad with.

Improvements:

• Add a finely chopped red bell pepper or a small jar of drained pimentos to this corn and cucumber salad.
• Want to turn this side dish into a main dish? Add diced chicken, crumbled bacon, or whole shrimp.
• Add whole cherry or grape tomatoes to this corn and cucumber salad.
• CLICK HERE to find more great salad recipes. Make sure to check out our many other listed “Pasta Salad Recipes” and “Corn Salad Recipes.”

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Yum

Creamy Ranch Corn & Cucumber Salad with Dill

Ingredients:

• Cold Water
• 1 Teaspoon Coarse Sea Salt
• 6 Ears of Corn
• 3/4 Cup Mayonnaise
• 1/3 Cup Heavy Whipping Cream
• 2 Teaspoons Apple Cider Vinegar
• 1/2 Teaspoon Worcestershire Sauce
• 2 Tablespoons Fresh Dill, Finley Chopped
• 1/2 Teaspoon Kosher Salt
• 1/2 Teaspoon Finely Ground Black Pepper
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Garlic Powder
• 5 Small Cucumbers, Sliced
• 1 Bunch Scallions, Chopped (Green Parts Only)

Directions:

1. Fill a large pot 3/4 full with cold water. Add the coarse sea salt and bring the water to a boil over high heat.
2. Remove the husks and silk from the ears of corn. When the water is boiling, add the corn and allow it to boil for 3 to 5 minutes.
3. Using tongs, remove the corn cobs from the boiling water and place them on a large plate; set aside and allow to cool.
4. In a small bowl, whisk together the mayonnaise, heavy whipping cream, apple cider vinegar, Worcestershire sauce, fresh dill, salt, black pepper, crushed red pepper flakes, and garlic powder. Set aside.
5. When the corn has cooled enough to handle, place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs.
6. Add the sliced cumbers, scallions, and ranch dressing to the corn. Stir well to combine.
7. Serve immediately or chill for later.

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Make sure to check out all of the other great Farmer’s Market Week recipes below. A huge thanks to Jolene’s Recipe Journal for hosting this event.

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