Cucumber-Corn Salsa Cucumber-Corn Salsa Advocate story July 10, 2013 Comments Cucumber-Corn Salsa Makes 3 cups. 2 ears of corn, husks and silk removed 1 large cucumber, peeled, seeded and chopped 2 stalks celery, chopped 4 scallions, thinly sliced 2 tbls. chopped fresh dill Zest and juice of 1 lemon Hot sauce, to taste Salt and ground black pepper 1. Carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end and use a knife to saw down the length of the cob. 2. In a medium bowl, combine the corn kernels, cucumber, celery, scallions, dill, and the lemon zest and juice. Season with a splash of hot sauce, salt and pepper. Nutrition information 1/2 cup: 45 calories; 10 calories from fat (22 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 10 g carbohydrate; 2 g fiber; 3 g sugar; 2 g protein; 105 mg sodium.