Zesty Southwestern Corn & Cucumber Salad

INGREDIENTS

  •  4 ears (about 3 cups) fresh corn or 2 15-oz cans whole kernel corn, drained
  • 1 cup cucumber, seeded and diced
  • ¼ cup onion, chopped
  • 1/3 cup mayonnaise 
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons lime juice
  • 1 teaspoon paprika
  • 1 medium garlic clove, finely chopped or ½ teaspoon garlic salt 
  • 2 tablespoons fresh cilantro, chopped or 2 teaspoons dried cilantro
  • ¼ teaspoon cumin

INSTRUCTIONS

1. Mix corn, cucumber and onion in large bowl. Set aside.
2. Thoroughly combine remaining ingredients in small bowl; add to corn mixture and toss lightly to coat.
3. Cover. Refrigerate 2 hours or until ready to serve.

Recipe adapted from Price Chopper Mailer of Seasonal Favorites