I combined sweet corn, ripe tomatoes, crisp cucumbers, jalapeno and red onion into a zesty Cucumber Tomato Salad with a surprising herb-and-lime twist.

Jump to Recipe

I never thought a bowl of simple vegetables could make me pause, but this Corn, Tomato And Cucumber Salad did. After skimming Cucumber Corn Salad Recipes for ideas I kept coming back to the contrast of sweet fresh corn kernels and crisp English cucumber, their textures almost arguing with each other in a good way.

Somewhere between bright and stubborn this salad felt like a Tomato Cucumber Corn Salad I once had from a summer market, only sharper, more curious. It’s the kind of side that makes you want to taste again, and then question why salads rarely get this much personality.

Ingredients

Print Recipe (No Advertisments)

Sweet, crunchy corn, good fiber and carbs, small amount protein, bright summer flavor
Juicy tomatoes, acidic tang, packed with vitamin C and lycopene, adds color
Very hydrating cucumber, low calorie, crisp texture that lightens the whole salad
Red onion gives sharp bite, sulfur compounds boost flavor, a little goes a long way
Cilantro is fragrant and grassy, offers vitamin K, some folks say it tastes soapy
Lime juice is sour fresh squeeze, lifts flavors, adds vitamin C and brightness
Avocado optional for creamy richness, monounsaturated fats for fullness, potassium makes it decadent

Ingredient Quantities

4 cups fresh corn kernels from about 4 ears (or 3 cups frozen, thawed)

2 cups cherry or grape tomatoes, halved (about 1 pint)

1 large English cucumber, seeded and diced (about 2 cups)

1 small red onion, finely chopped (about 1/2 cup)

1 jalapeno, seeded and minced

1/2 cup fresh cilantro, chopped

3 tablespoons fresh lime juice (about 2 limes)

2 tablespoons extra virgin olive oil

1 teaspoon honey or granulated sugar

1/2 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Optional 1 ripe avocado, diced

How to Make this

Print Recipe (No Advertisments)

1. If using fresh corn cut the kernels from the cobs into a bowl (about 4 cups), if frozen thaw and drain well; for extra flavor heat a dry skillet over med-high and cook the kernels 3 to 5 minutes until lightly charred or grill whole ears first then cut the kernels off, whatever’s easier.

2. Halve the cherry tomatoes, seed the English cucumber and dice it into 1/2 inch pieces (about 2 cups), finely chop the red onion (about 1/2 cup), and seed and mince the jalapeno unless you want it hotter, keep a few seeds if you like heat.

3. In a small bowl whisk together 3 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 teaspoon honey or sugar, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until the honey dissolves and it looks combined.

4. In a large mixing bowl combine the corn, tomatoes, cucumber, red onion and jalapeno.

5. Pour the dressing over the vegetables and toss gently but thoroughly so you don’t crush the tomatoes, taste and add more salt or lime if it needs it.

6. Fold in the chopped cilantro, then let the salad sit 10 to 15 minutes at room temp so the flavors meld, or chill for 30 minutes if you prefer it cold.

7. If using avocado wait until right before serving, dice and gently fold it in so it doesn’t turn mushy, or serve the avocado on top as a garnish.

8. Serve within a few hours for best texture, store leftovers covered in the fridge up to 2 days but avocado will brown so add fresh if you’re keeping it longer.

Equipment Needed

1. Chef’s knife, for cutting kernels, tomatoes, cucumber and avocado
2. Sturdy cutting board
3. Large mixing bowl to toss the salad in
4. Small bowl plus a whisk or even a fork to make the dressing
5. Measuring spoons and a tablespoon, plus a liquid measuring cup for the lime juice
6. Cast iron skillet or outdoor grill if you want charred corn
7. Colander or fine mesh sieve to drain thawed corn
8. Serving spoon or tongs for gentle tossing and plating

FAQ

Can I use frozen corn instead of fresh?

Yes, use about 3 cups thawed frozen corn for the 4 cups fresh called for. For best flavor quickly saute or char the thawed corn in a hot pan for 4 to 6 minutes to get a bit of caramelization, it tastes way better than plain thawed corn.

How do I stop the salad from getting watery?

Seed the cucumber before dicing, salt the cucumber lightly and let it sit in a colander for 10 minutes then blot with a paper towel. Also wait to add diced avocado until right before serving so it doesnt make the mix soggy.

Can I make this ahead of time and how long will it keep?

Make most of it up to 8 hours ahead, keep it chilled. If you make it more than a few hours the tomatoes and cucumber will soften. Store in an airtight container up to 2 days, but it’s best the first day.

I dont like spicy food, what do I do about the jalapeno?

Remove the seeds and ribs to reduce heat a lot, or leave them out entirely. You can swap in a small sweet pepper for crunch and color if you want zero heat.

Can I omit the cilantro or replace it if I hate it?

Yep, swap chopped parsley, basil or mint for a different fresh note. Each changes the vibe a bit, parsley keeps it bright, basil makes it more Italian, mint is really fresh.

Can I freeze leftovers or scale the recipe up for a party?

Don’t freeze this, the veggies get mushy when thawed. You can double or triple the recipe easily for a party, just dress it lightly at first then add more lime and oil to taste so it doesnt get too oily.

Corn, Tomato And Cucumber Salad Recipe Substitutions and Variations

Corn: Use canned sweet corn, drained and rinsed (it’s softer and a bit sweeter) or roast/grill fresh ears for a smoky char; if canned, taste before adding salt.
Cilantro: Swap with flat-leaf parsley for a similar fresh note, or try basil or mint for a different, but tasty twist; use the same amount.
Jalapeño: Use a serrano for more heat, a poblano or chopped sweet bell pepper for very mild, or 1/4 tsp cayenne/red pepper flakes for controlled spiciness; remove seeds to tame it.
Lime juice: Replace with fresh lemon juice 1:1, or use 1 tbsp white wine or apple cider vinegar plus a pinch of sugar to get the same bright tang.

Pro Tips

1) Char the corn for real flavor but dont overdo it. Cook it just until you see little black spots, then let it cool so it doesnt steam the tomatoes and make everything soggy.

2) Keep the salad from getting watery by salting the diced cucumber and letting it sit in a colander for 10 minutes, then pat dry with paper towels. Same with super-ripe tomatoes, scoop out excess seeds if theyre leaking a lot.

3) Taste and tweak, dont assume the dressing is perfect. Add more lime if it needs brightness, a tiny pinch more sugar or honey if the tomatoes are tart, and adjust salt at the end after the mix has sat a few minutes.

4) Add avocado and store smart. Dice avocado at the last minute and toss with a little lime to slow browning, or keep it separate and top each serving. If you make the salad ahead, keep dressing and veggies separate and combine within a few hours so textures stay crisp.

Corn, Tomato And Cucumber Salad Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

I combined sweet corn, ripe tomatoes, crisp cucumbers, jalapeno and red onion into a zesty Cucumber Tomato Salad with a surprising herb-and-lime twist.

Servings

servings

Calories

216

kcal

Equipment: 1. Chef’s knife, for cutting kernels, tomatoes, cucumber and avocado
2. Sturdy cutting board
3. Large mixing bowl to toss the salad in
4. Small bowl plus a whisk or even a fork to make the dressing
5. Measuring spoons and a tablespoon, plus a liquid measuring cup for the lime juice
6. Cast iron skillet or outdoor grill if you want charred corn
7. Colander or fine mesh sieve to drain thawed corn
8. Serving spoon or tongs for gentle tossing and plating

Ingredients

4 cups fresh corn kernels from about 4 ears (or 3 cups frozen, thawed)
2 cups cherry or grape tomatoes, halved (about 1 pint)
1 large English cucumber, seeded and diced (about 2 cups)
1 small red onion, finely chopped (about 1/2 cup)
1 jalapeno, seeded and minced
1/2 cup fresh cilantro, chopped
3 tablespoons fresh lime juice (about 2 limes)
2 tablespoons extra virgin olive oil
1 teaspoon honey or granulated sugar
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Optional 1 ripe avocado, diced

Directions

If using fresh corn cut the kernels from the cobs into a bowl (about 4 cups), if frozen thaw and drain well; for extra flavor heat a dry skillet over med-high and cook the kernels 3 to 5 minutes until lightly charred or grill whole ears first then cut the kernels off, whatever's easier.
Halve the cherry tomatoes, seed the English cucumber and dice it into 1/2 inch pieces (about 2 cups), finely chop the red onion (about 1/2 cup), and seed and mince the jalapeno unless you want it hotter, keep a few seeds if you like heat.
In a small bowl whisk together 3 tablespoons fresh lime juice, 2 tablespoons extra virgin olive oil, 1 teaspoon honey or sugar, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper until the honey dissolves and it looks combined.
In a large mixing bowl combine the corn, tomatoes, cucumber, red onion and jalapeno.
Pour the dressing over the vegetables and toss gently but thoroughly so you don't crush the tomatoes, taste and add more salt or lime if it needs it.
Fold in the chopped cilantro, then let the salad sit 10 to 15 minutes at room temp so the flavors meld, or chill for 30 minutes if you prefer it cold.
If using avocado wait until right before serving, dice and gently fold it in so it doesn't turn mushy, or serve the avocado on top as a garnish.
Serve within a few hours for best texture, store leftovers covered in the fridge up to 2 days but avocado will brown so add fresh if you're keeping it longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.