Best 2 Tomato Cucumber And Corn Salad Recipes

**Introduction:**

In the realm of refreshing and vibrant summer salads, the tomato, cucumber, and corn salad stands out as a symphony of flavors and textures. This delightful dish combines the sweet and juicy taste of ripe tomatoes, the crisp and refreshing crunch of cucumbers, and the sweet and savory notes of corn. With its vibrant colors and medley of textures, this salad is a feast for the eyes and the taste buds. Whether you're looking for a light and healthy lunch option, a side dish for your next barbecue, or a potluck favorite, this tomato, cucumber, and corn salad is sure to be a hit. This article provides three variations of this classic salad, each with its own unique twist, ensuring that there's something for everyone to enjoy. From a simple and classic recipe to a zesty Tex-Mex version and a creamy avocado-ranch dressing variation, these recipes are guaranteed to tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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.

Tips and Conclusion

If you're looking for a refreshing and healthy summer salad, this tomato, cucumber, and corn salad is a great option. It's easy to make, and it's packed with flavor. Here are a few tips for making the best tomato, cucumber, and corn salad:

Use fresh, ripe tomatoes, cucumbers, and corn. This will give your salad the best flavor.
Cut the vegetables into bite-sized pieces. This will make them easier to eat.
Add some herbs, such as basil, cilantro, or parsley, to the salad. This will give it a pop of flavor.
Use a light vinaigrette dressing. This will help to keep the salad light and refreshing.
Serve the salad immediately. This will prevent the vegetables from wilting.

This tomato, cucumber, and corn salad is a great way to use up fresh summer produce. It's also a healthy and delicious side dish or lunch option. Enjoy!