If you want a refreshing and vibrant summer side dish, look no further than this tomato cucumber corn salad! Versatile and pairs well with many entrees, this recipe is ready in 15 minutes.
As warmer weather approaches, I gravitate towards lighter side dishes, and I have been making my Japanese tofu salad and this cucumber corn salad on repeat! Although light and refreshing, it is still packed with flavors and will leave you craving more.
💚Why you will love this recipe
- Vibrant, light, and bursting with flavors
- A quick, no-cook side dish that is ready in 15 minutes
- Healthy and nourishing
- A great dish for potlucks, BBQs, and picnics
🌽What you will need
📃Ingredients notes and substitutions
- Cucumber - I recommend using seedless cucumbers like English, Persian, or Japanese. If you use a regular/American cucumber, I recommend peeling and deseeding it before using it.
- Cherry tomatoes - can be substituted with grape, Roma, or plum tomatoes.
- Corn - I am using frozen corn and will cook it in the microwave before use. If you are using canned or fresh corn, you can add them straight to your salad.
- Lemon juice - Freshly squeezed lemon juice works best. It can be substituted with lime juice.
- Olive oil - Extra virgin olive oil works best in salads due to its rich, fruity, and peppery flavor. If you are not a fan of its taste, substitute it with avocado or flaxseed oil.
🔪How to make
Cooking corn (if using frozen corn) - In a bowl, add corn kernels, and cover it with water. Microwave for 1-2 minutes at high or until the kernels are hot. Drain well and set aside.
Making the dressing - Combine lemon juice, olive oil, salt, and pepper in a bowl. Stir until the mixture is well mixed.
Assemble the salad - Add cucumber, tomatoes, and corn kernels into a big salad bowl. Pour in dressing, and mix well. Your tomato cucumber corn salad is ready to be served!
✅Helpful tips
- Use a large enough bowl to make your salad - This is to ensure that the ingredients stay in the bowl during mixing and the dressing is well distributed.
- Charring corn - To give smokiness to this salad, char your corn in a skillet with some oil for 8-10 minutes or until they are nicely browned.
- Make ahead - Chop your salad and make the dressing ahead of time. However, I highly recommend keeping them separated and only adding the dressing when ready to serve.
- Batch make the dressing - This tangy dressing will keep in the fridge for up to a week. You can use them in any salad or even dressing for pasta!
✨Variations and add-ins
Add protein - To make this tomato cucumber corn salad a meal, add baked tempeh or tofu, chickpeas, or vegan chicken breast to increase protein content. You can use rotisserie chicken or grilled shrimp, too, if not vegan.
Dressing - Feel free to use your favorite salad dressing for this salad. I especially love using my Italian dressing and sriracha mayo in this recipe.
Fresh herbs - To boost the flavors of this salad, add some chopped herbs like dill, cilantro, green onion, parsley, or rosemary.
Cheese - Top your salad off with some feta (or vegan feta) to boost this dish's savory and umami flavors.
Toasted nuts - Peanuts, walnuts, and pecans are some great choices.
🍝How to serve
This cucumber tomato salad works beautifully as a side dish for summer cookouts, BBQs, and potlucks. I recommend packing it in a freezer bag to keep it chilled.
You can also serve this salad alongside meat dishes or vegetarian mains like vegan steaks and seitan ribs.
I also love serving this dish with pasta dishes, especially my vegan beef stroganoff and silken tofu pasta.
❔Commonly asked questions
It comes down to personal preference. Generally, you do not need to peel your cucumbers for salads, especially if you are using a seedless variety like English, Japanese, or Persian. If you are using regular or American cucumber, it is recommended to peel them. Their tough, waxy skin can be unpleasant to chew on.
🍽️More light side dishes
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📖 Recipe
Tomato Cucumber Corn Salad
Ingredients
- 1 cup corn kernels frozen, canned, or fresh
- 1 cucumber sliced (English, Persian, or Japanese)
- 1 cup cherry tomatoes halved
For the dressing
- 2 tablespoons lemon juice or lime juice
- 1 tablespoon olive oil
- 2 cloves garlic minced
- salt and pepper to taste
Instructions
- Cooking corn (if using frozen corn) - In a bowl, add corn kernels, and cover it with water. Microwave for 1-2 minutes at high or until the kernels are hot. Drain well and set aside.1 cup corn kernels
- In a bowl, combine all ingredients needed for dresisng. Stir until the mixture is well mixed.2 tablespoons lemon juice, 1 tablespoon olive oil, 2 cloves garlic, salt and pepper
- Add cucumber, tomatoes, and corn kernels into a big salad bowl. Pour in dressing, and mix well. Your tomato cucumber corn salad is ready to be served!1 cucumber, 1 cup cherry tomatoes
Notes
- Use a large enough bowl to make your salad - This is to ensure that the ingredients stay in the bowl during mixing and the dressing is well distributed.
- Charring corn - To give smokiness to this salad, char your corn in a skillet with some oil for 8-10 minutes or until they are nicely browned.
- Make ahead - Chop your salad and make the dressing ahead of time. However, I highly recommend keeping them separated and only adding the dressing when ready to serve.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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