Best 4 Corn Tomato Cucumber Salad Recipes

Indulge in a refreshing symphony of flavors with this delightful Corn, Tomato, and Cucumber Salad recipe. This vibrant salad is a perfect side dish for summer gatherings, potlucks, or a light and healthy lunch. Featuring a medley of crisp and juicy vegetables, this salad offers a burst of freshness with every bite. The sweetness of corn, the tanginess of tomatoes, the coolness of cucumbers, and the subtle crunch of red onion harmonize perfectly to create a delightful flavor profile. The zesty dressing, made with a blend of olive oil, lemon juice, garlic, and herbs, adds a touch of tang that elevates the flavors of the vegetables. This recipe offers three variations: a classic version, a cilantro-lime version with a zesty twist, and a creamy version with a rich and decadent dressing. Each variation provides a unique taste experience, catering to different preferences and dietary restrictions. Get ready to tantalize your taste buds with this vibrant and versatile Corn, Tomato, and Cucumber Salad – a refreshing and flavorful addition to your culinary repertoire.

Here are our top 4 tried and tested recipes!

TOMATO, CUCUMBER AND CORN SALAD

Tomato, Cucumber and Corn Salad image

You can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 to 1 1/4 pounds ripe tomatoes, cut in small dice
1/2 European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper
Salt to taste
1/4 cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about 1/4 cup)

Steps:

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

ROASTED CORN AND CUCUMBER TOMATO SALAD

Roasted Corn and Cucumber Tomato Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 ears corn, shucked
1 tablespoon plus 1/2 teaspoon olive oil, divided
1 cup seeded and diced English cucumber
1 cup grape tomatoes, halved
1/4 cup finely diced red onion
1 1/2 teaspoons red wine vinegar
3/4 teaspoon smoked paprika
Salt and pepper

Steps:

Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

CUCUMBER, BLACK BEAN, AVOCADO, CORN & TOMATO SALAD RECIPE - (4/5)

Cucumber, Black Bean, Avocado, Corn & Tomato Salad Recipe - (4/5) image

Provided by Sandybehr

Number Of Ingredients 9

Ingredients

1 English cucumber, diced
1 can black beans, rinsed
1 1/4 cups corn
1 red pepper, diced
1 cup cherry tomatoes (I used half red, half yellow)
1/2 cup packed fresh cilantro, chopped
1 lime
1 avocado, diced
Salt and pepper, to taste

Steps:

Place the cucumber, black beans, corn, red pepper, cherry tomatoes, and chopped cilantro in a bowl. Squeeze the fresh juice from the lime onto the salad, and stir well. Mix in the avocado right before serving, season with salt and pepper. Enjoy! Note: Tastes better after marinating in the lime juice for a while, so you could easily make this the night before eating.

CORN, TOMATO & CUCUMBER SALAD

Corn, Tomato & Cucumber Salad image

Quick and easy, you can also double the dressing ingredients and add two cups or so of cooked fusilli pasta to make a different pasta salad! Clearly, though, the key to this salad is using the freshest, ripest, garden tomatoes. This is really portable and is great to take to a backyard barbecue, picnic, or tailgating.

Provided by JackieOhNo

Categories Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup olive oil and vinegar dressing
2 tablespoons Dijon mustard
2 teaspoons Tabasco jalapeno sauce
1 large cucumber, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices, about 3 cups
1 (12 ounce) package frozen corn, thawed
2 3/4 lbs tomatoes, cut into wedges
1/2 cup thinly sliced scallion
1/4 cup chopped fresh parsley
1 jalapeno pepper, seeded, ribs removed, minced (optional)

Steps:

In large bowl, combine salad dressing, mustard, and Tabasco.
Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.

Nutrition Facts : Calories 149.8, Fat 9, SaturatedFat 1.6, Sodium 61.5, Carbohydrate 17.6, Fiber 3.4, Sugar 5.4, Protein 3.2

Tips:

Use fresh, ripe ingredients for the best flavor.
Choose cucumbers that are firm and have no blemishes.
If you don't have fresh basil, you can use dried basil instead. Use half the amount of dried basil as you would fresh basil.
If you like a spicy salad, add a pinch of cayenne pepper or chopped jalapeño pepper.
For a creamier salad, add a dollop of sour cream or Greek yogurt.
Serve the salad immediately or chill it for later.

Conclusion:

This corn, tomato, and cucumber salad is a refreshing and easy-to-make salad that is perfect for summer gatherings. It is also a healthy salad that is packed with vitamins and minerals. The combination of sweet corn, juicy tomatoes, and crisp cucumbers is a winning one. The dressing is simple but flavorful, and it complements the vegetables perfectly. Whether you are looking for a side salad or a light main course, this salad is a great option.