Sunny Dog Cucumber Ribbon & Corn Salad

Recipe Creator: Chef D

Check out this eye-catching Cucumber Ribbon & Corn Salad made by Chef D. It combines thinly sliced cucumber, corn, red onion, and flavourful Sunny Dog Barkin' Herbs & Garlic cheese for a simple, yet elegant salad that's perfect for spring!


  • ½ cup extra virgin olive oil
  • 2 cups corn
  • Juice of 1 lemon
  • ¼ cup sour cream
  • ½ red onion, thinly sliced
  • 1 English cucumber, halved and thinly sliced into ribbons
  • ¾ cup Sunny Dog Barkin' Herbs & Garlic Cheddar, diced.  Save some grated cheese for plating
  • ¼ cup basil leaves, torn


  1. Heat 1 tbsp. of oil in a medium sized non-stick fry pan until shimmering. Add corn and cook stirring occasionally, until tender and spotty brown, 7-9 minutes. Transfer to a large bowl.  Refrigerate corn until completely cool, about 45 minutes.
  2. Meanwhile, whisk lemon juice with remaining 7 tbsp. oil and season with salt and pepper.  Transfer ¼ cup lemon vinaigrette to a separate bowl and whisk in sour cream. Set aside.  Add onion to remaining vinaigrette and let sit while corn is cooling.
  3. Add cucumber, onion mixture, and corn to a bowl and and toss to coat.  Transfer to serving platter or plate.  Drizzle with sour cream mixture.  Sprinkle with Sunny Dog cheese and basil.

ChefD’s tip:  Keep a couple of full cucumber ribbons and place on plate in a circle.  Add salad to the centre and serve.  HINT: Always try and plate your salads on a cold plates.