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This Summer Corn Cucumber Tomato Salad takes just 20 minutes to prep, won’t get soggy, and makes the perfect fresh side for all your summer meals. It’s perfect for a fresh appetizer side or light lunch!

Summer corn salad in a large white bowl

Table of Contents

When I think of summer produce there’s one thing I think of in particular: corn on the cobb! Fresh corn is one of my favourite summer ingredients to enjoy as is or to use in recipes like Vegan Corn Chowder or to add into Vegan Cornbread. While I love all corn recipes, this Summer Corn Cucumber Tomato Salad has quickly become one of my warm-weather staples.

The secret? Using fresh corn straight off the cob for flavour and crunch, paired with a zesty homemade chili lime vinaigrette. This salad is light, fresh and great for BBQs, picnics, or an easy side for weeknight dinners. It also holds up well in the fridge, making it a great meal prep option! I love serving this salad with some Black Bean Corn Quesadillas.

Why You’ll Love This Recipe

  • Fresh and flavourful: Made with juicy tomatoes, crisp cucumber, and sweet fresh corn for a delicious combo of textures and taste.
  • No soggy salad: The ingredients hold up well, so this salad stays crisp and fresh even after sitting for a while. If you’re looking for more no-soggy salads also try this Mediterranean Quinoa Salad.
  • Quick to prep: It takes just 20 minutes from start to finish.
  • Pairs with everything: Perfect for summer meals, BBQs, or light lunches.

Key Ingredients

A flat lay of ingredients for corn salad
  • Corn: Boiling corn on the cob gives the best flavour and texture, but you can substitute frozen or canned corn if needed.
  • Cherry tomatoes: I like the multi-coloured cherry tomatoes because they look so pretty in this salad. You can also use a large tomato and chop it up.
  • Cucumber: English or Persian cucumbers are best to use in all cucumber salads like this corn cucumber salad and this Spicy Asian Cucumber Salad. They hold up well without getting soggy.

*This is a recipe overview. The full recipe with measurements is below in the recipe card.

Recipe Variations

  • Make it vegan: Leave out the feta or use a plant-based feta alternative.
  • Add more veggies: Toss in diced avocado, bell pepper, or shredded cabbage for extra colour and crunch.
  • Grain salad: Mix in cooked quinoa or farro like in this Greek Farro Salad to turn this into a heartier main dish.
  • Higher protein: Add some black beans, grilled bbq tofu, chicken or shrimp to make.

How To Make Corn Cucumber Tomato Salad

A bowl with corn, tomatoes, onion, cucumber, herbs and feta in it

Step 1: Boil the corn. Let it cool then cut the kernels off the cobb. Add the corn and the rest of the veggies to a large bowl.

a white small bowl with chilli lime dressing in it

Step 2: Make the vinaigrette by mixing the olive oil, lime juice, honey, minced garlic, chili powder, smoked paprika, cumin and salt together in a bowl or jar.

Summer corn salad in a large mixing bowl with wood spoons

Step 3: Pour the vinaigrette onto the salad and toss everything together until combined. Taste and season with additional salt and pepper if needed.

What To Serve With Corn Salad

Corn salad is great on its own or as a side dish for a summer bbq. There are so many different things you can serve up with corn salad, here are some of my favourite options from the blog:

How To Store

Store the salad in an airtight container in the fridge for up to 3 days. For best results, store the dressing separately and toss just before serving if making ahead.

Jess’s Tips

  • Use fresh corn if possible: Boiled fresh corn gives the best flavour and texture, but frozen or canned corn works well in a pinch.
  • Cool the corn first: Let the corn cool before adding it to the salad so it doesn’t wilt the other ingredients.
  • Adjust spice to taste: If you prefer less heat, use just less jalapeño or skip it altogether.
  • Toss gently: To keep the feta intact and the veggies crisp, toss the salad gently when adding the dressing.
  • Make it ahead: This salad holds up well and won’t get soggy, making it great for meal prep or serving later in the day.
  • Reserve extra dressing: Leftover chili lime vinaigrette is delicious on grilled veggies, tofu fajitas, or black bean burrito bowls.

Frequently Asked Questions

Can I use frozen or canned corn for Corn Cucumber Tomato Salad?

Yes. Fresh corn on the cobb is best, but if needed use canned or frozen.

Can I make this corn salad without feta?

Yes. Leave out the feta to keep it dairy-free.

Try These Salad Recipes Next!

A salad with corn, cucumber and tomato in it

If you tried this Summer Corn Cucumber Tomato Salad or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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A salad with corn, cucumber and tomato in it

 Summer Corn Cucumber Tomato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Appetizer/Side
  • Method: Mix
  • Cuisine: American
  • Diet: Vegetarian
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Description

Looking for the perfect summer salad? Here it is! A  Summer Corn Cucumber Tomato Salad with feta, jalapeno and a chili lime vinaigrette.

Ingredients

Units Scale

Salad

  • 4 ears of corn, husks removed
  • 2 cups cherry tomatoes, cut in halves
  • 1 cup cucumber, cut into half-moons
  • 2 jalapeno peppers, chopped with seeds removed
  • 1/4 red onion, chopped
  • 1/3 cup roughly chopped cilantro
  • 1/2 cup crumbled double-creamed feta cheese

Chili lime vinaigrette

  • 1/4 cup olive oil
  • 3 tbsp lime juice
  • 1/2 tbsp honey
  • 1 garlic clove, minced
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp salt

Instructions

  1. Boil the corn in a large pot for 6-8 minutes until tender, then drain and let cool.
  2. Cut the corn off the cobb then add the corn to a large mixing bowl with the tomatoes, cucumber, jalapeno, onion, cilantro and feta.
  3. To make the dressing, mix the olive oil, lime juice, honey, garlic, chili powder, smoked paprika, ground cumin and salt together in a small jar or a magic bullet.
  4. Pour as much dressing as desired for your taste on the salad, reserving any extra dressing for another use. Season with additional sat and pepper to taste.

Notes

  • resh corn gives the best flavour, but frozen or canned corn works well too.
  • Let the corn cool before adding it to the salad.
  • Adjust the spice level by using more or less jalapeño.
  • Toss the salad gently to keep the feta intact and veggies crisp.
  • If meal prepping, store the vinaigrette separate and toss right before serving. 

Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 220
  • Sugar: 7g
  • Sodium: 150mg
  • Fat: 13g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 6g

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Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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1 Comment

  1. Jessica Hoffman says:

    So easy and fresh! Love making this for a quick and easy salad in the Summertime.

    Reply