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!
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
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 1/2 teaspoon but feel free to adjust to your preference.
- Pepper. The recipe calls for 1/4 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.
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.
Add cucumbers to a large bowl.
Slice the tomatoes into quarters and add to the bowl of cucumbers.
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 everything is evenly coated in the dressing. Cover the bowl in plastic wrap and chill for one hour.
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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Corn Tomato Cucumber Salad
- Prep Time: 10
- Cook Time: 10
- Total Time: 1 Hour 20 Minutes
- Yield: 6 1x
- Category: Side
- Method: Saute
- Cuisine: American
Description
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!
Ingredients
- 1lb Corn, frozen or fresh
- 1/2 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
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Lime, juiced
Instructions
- 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!
- 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.
- Slice the tomatoes into quarters and add to the bowl of cucumbers.
- 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.
Notes
You can add more chopped veggies if you want, I sometimes add 1/2 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.
Did you make this recipe? Have a question? Let me know here!