Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Corn, Tomato and Cucumber Salad

Corn, Tomato, and Cucumber Salad is a vibrant and refreshing dish that embodies the essence of summer. With crunchy sweet corn, juicy cherry tomatoes, and crisp cucumbers tossed in a tangy lemon dressing, this salad is perfect for barbecues, picnics, or as a nutritious side dish. Easy to make and bursting with flavor, it’s an ideal way to celebrate fresh produce. Customize it with your favorite herbs or proteins to elevate the experience even further.

  • Total Time: 15 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 cups fresh corn kernels (or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • ½ red onion, finely chopped
  • ½ cup fresh cilantro or parsley, chopped
  • 3 tablespoons lemon juice (freshly squeezed)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. If using fresh corn, shuck it and set aside; if using frozen corn, thaw it.
  2. In a large bowl, combine the cherry tomatoes, diced cucumbers, and finely chopped red onion.
  3. Add the chopped cilantro or parsley for added freshness.
  4. In a separate small bowl, whisk together the lemon juice and olive oil; season with salt and pepper.
  5. Pour the dressing over the salad mixture and toss gently until everything is well coated.
  6. Serve immediately or chill before serving for enhanced flavor.
  • Author: Natalia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 120
  • Sugar: 4g
  • Sodium: 30mg
  • Fat: 5g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: For extra crunch and flavor, consider adding diced bell peppers or avocado. A sprinkle of feta cheese can also add a savory element. Store leftovers in an airtight container in the fridge for up to three days.