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    Home » Dinner » Side Dish

    Corn Tomato Cucumber Salad

    Published: May 14, 2020 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    188 shares
    Jump to Recipe

    Corn Tomato Cucumber Salad is the perfect summer salad for your BBQ! Filled with crunchy veggies and sweet tomatoes then tossed in an easy balsamic dressing this summer salad recipe is sure to hit the spot!

    cucumber, corn, and tomato salad in a white bowl with a wooden spoon next to a black and white checkered towel

    Last summer I made this salad a few times and we all fell in love with it. The roasted corn against the crunchy cucumber is beautiful then you add the juicy tomatoes and it all comes together in a tangy easy balsamic dressing.

    I hope you love it as much as we do!

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • Can you double
    • Other veggies
    • More summer recipes
    • Recipe Card
    • Recipe Ratings & Comments
    close up of cucumber, corn, and tomato salad in a white bowl next to a white and black towel

    Ingredients

    You only need a few ingredients for this tasty, crunchy, summer salad.

    • Corn. You can use fresh corn or you can use frozen corn, I don't find much flavor difference.
    • Cucumbers. I like to use Persian or English cucumbers.
    • Tomatoes. I like cherry or grape tomatoes, even better if they are small heirloom tomatoes. Trader Joe's sells some San Marzano style mini tomatoes that are delicious too.
    • Balsamic Vinegar. Use good quality.
    • Olive Oil. Again good quality is key!
    • Salt. I use about ½ teaspoon but feel free to adjust to your preference.
    • Pepper. The recipe calls for ¼ teaspoon but just like the salt you can adjust the pepper to your preference.
    • Lime. I like the freshness and brightness the fresh lime juice brings, you could use lemon instead. Use fresh though!

    Instructions

    We're going to start with the corn. I used frozen today.

    frozen corn in a large skillet next to a black and white checkered towel

    In a large skillet over medium heat add the bit of oil and corn and saute over medium heat for 7-12 minutes, until the corn is nicely roasted and has charred a bit. Make sure not to continually stir the corn so it can char nicely if you were to stir constantly then the char wouldn't happen or it would take ages to get those nice dark spots.

    While you are sauteing the corn you can chop the veggies.

    On a large cutting board slice the ends of the cucumbers off and discard, then slice the cucumber long ways then rotate to slice in longways again giving you 4 cucumber "sticks" hold those together to slice the short side of the cucumber so you end up with 4 bite-size pieces of cucumber per slice.

    hand holding a knife cutting cucumbers on a wood cutting board

    Add cucumbers to a large bowl. 

    Slice the tomatoes into quarters and add to the bowl of cucumbers. 

    tomatoes chopped on a wood cutting board

    The corn should be roasted at this point so add it to the bowl of veggies.

    all of the ingredients for corn tomato cucumber salad in a large glass bowl

    Add the rest of the ingredients and mix until fully combined and everything is evenly coated in the dressing. Cover the bowl in plastic wrap and chill for one hour.

    close up of tomato cucumber corn salad in a glass bowl

    This corn tomato cucumber salad is best eaten the day it is made but leftovers keep for up to 3 days in the fridge. Due to the high moisture, the cucumbers will lose some of their crunch but I still love it.

    Can you double

    You could totally double this recipe, it is great for a party or bbq.

    Other veggies

    I have made this salad and added in red onions, red, orange, and yellow bell peppers, and avocado. You may just need to adjust the amount of dressing.

    More summer recipes

    I love to serve this salad alongside my peach raspberry galette recipe.

    Another bbq favorite are my S'mores brownies recipe.

    And can't resist English Sausage Rolls.

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Recipe Card

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    cucumber, corn, and tomato salad in a white bowl with a wooden spoon next to a black and white checkered towel

    Corn Tomato Cucumber Salad

    ★★★★★

    5 from 2 reviews

    Print Recipe
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    Corn Tomato Cucumber Salad is the perfect summer salad for your BBQ! Filled with crunchy veggies and sweet tomatoes then tossed in an easy balsamic dressing this summer salad recipe is sure to hit the spot!

    • Total Time: 1 Hour 20 Minutes
    • Yield: 6 1x

    Ingredients

    Units Scale
    • 1lb Corn, frozen or fresh
    • ½ Teaspoon Avocado Oil or Olive Oil
    • 1lb Cucumbers, I like Persian
    • 1lb Tomatoes, I like cherry or grape tomatoes
    • 3 Tablespoons Balsamic Vinegar
    • 1 Tablespoon Olive Oil
    • ½ Teaspoon Salt
    • ¼ Teaspoon Pepper
    • 1 Lime, juiced

    Instructions

    1. In a large skillet over medium heat add the oil and corn, fresh or frozen, and saute over medium heat for 7-12 minutes, until the corn is nicely roasted and has charred a bit. You'll want to make sure not to continually stir if you were to stir then the char wouldn't happen or it would take ages! 
    2. While the corn is roasting prepare the tomatoes and cucumbers. On a large cutting board slice the ends of the cucumbers off and discard, then slice the cucumber long ways then rotate to slice in longways again giving you 4 cucumber "sticks" hold those together to slice the short side of the cucumber so you end up with 4 bite-size pieces of cucumber per slice. Add cucumbers to a large bowl. 
    3. Slice the tomatoes into quarters and add to the bowl of cucumbers. 
    4. The corn should be roasted at this point so add it to the bowl of veggies. Add the rest of the ingredients and mix until fully combined and evenly coated in the dressing. Wrap in plastic wrap and chill for one hour. Salad is best eaten the day it is made but leftovers keep for up to 3 days in the fridge. 

    Equipment

    oxo food scale

    OXO Kitchen Scale

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    Notes

    You can add more chopped veggies if you want, I sometimes add ½ a red onion, diced or I love to add red, yellow, and orange peppers. Depending on how much extra veggies you add you may need to increase the dressing.

    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10
    • Cook Time: 10
    • Category: Side
    • Method: Saute
    • Cuisine: American

    Keywords: summer corn salad, corn and tomato salad, Corn Tomato Cucumber Salad

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

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    1. Rob says

      June 29, 2020 at 2:06 pm

      I made this for our summer bbq yesterday and it was a hit! Thanks for all your amazing recipes, they haven't failed me yet!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        June 29, 2020 at 6:49 pm

        Thank you so much for the lovely comment, my family goes crazy for this salad too!! Take care. XX Liz

        Reply
    2. Lynne says

      May 06, 2021 at 2:33 pm

      Made this at the weekend to take to an afternoon barbecue. It was a very hot afternoon and this dish was so refreshing. Everyone liked it a lot referred them to your site. I also used as a side with dinner the next day - stirred brown rice and chicken in and was delish. Thank you

      ★★★★★

      Reply
      • Elizabeth Waterson says

        May 07, 2021 at 5:34 pm

        Hi Lynne, so glad you enjoyed this salad, so full of great texture and flavor! This will in my rotation all summer!! XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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    188 shares