Creamy Corn, Cucumber & Tomato Salad
Ingredients
For the Salad
4 cups corn kernels, fresh, frozen, or canned
2 cups cucumber, finely diced
2 cups cherry or grape tomatoes, halved or quartered
½ cup red bell pepper, finely diced
½ cup green onions, thinly sliced
¼ cup red onion, finely diced, optional
¼ cup fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1 small jalapeño, finely diced, optional
For the Creamy Dressing
½ cup plain Greek yogurt
¼ cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
1 small garlic clove, finely minced
½ teaspoon smoked paprika
½ teaspoon ground cumin, optional
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1 teaspoon honey, optional
Optional Garnish
Chopped cilantro
Green onions
Crumbled feta or cotija cheese
Fresh lime wedges
Smoked paprika
Cracked black pepper
Instructions
1. Prepare the Corn
If using fresh corn, remove the husks and silk from approximately 5–6 ears.
Bring a large pot of water to a boil and cook the corn for approximately 3–4 minutes.
Remove and allow it to cool.
Use a sharp knife to carefully slice the kernels from the cob.
Alternatively, you can grill the corn before cutting off the kernels. Grilled corn gives this salad a wonderful smoky flavor.
If using frozen corn, cook according to package instructions and cool completely.
If using canned corn, drain and rinse thoroughly, then pat dry.
Whatever type you use, make sure the corn is cool before assembling the salad.
2. Prepare the Cucumber
Wash and dry the cucumber.
Cut it into small cubes approximately the same size as the corn and tomatoes.
If you’re using an English or Persian cucumber, you generally don’t need to peel or seed it.
For a large conventional cucumber with a watery center, remove some of the seeds before chopping.
This helps prevent excess liquid from collecting at the bottom of the salad.
3. Prepare the Tomatoes
Cut cherry or grape tomatoes into halves or quarters depending on their size.
If you’re using larger tomatoes, remove some of the watery seeds before dicing.
Place the tomatoes in a large mixing bowl.
4. Add the Remaining Vegetables
Add the prepared corn and cucumber to the tomatoes.
Then add:
Red bell pepper
Green onions
Red onion, if using
Cilantro
Parsley
Jalapeño, if desired
Gently toss everything together.
5. Make the Creamy Dressing
In a small bowl, combine:
Greek yogurt
Mayonnaise
Lime juice
Olive oil
Dijon mustard
Garlic
Smoked paprika
Cumin
Salt
Black pepper
Optional honey
Whisk until completely smooth and creamy.
Taste the dressing.
Add more lime juice for acidity, salt for seasoning, or a tiny amount of honey if your tomatoes aren’t particularly sweet.
6. Combine
Pour approximately three-quarters of the dressing over the vegetables.
Gently toss until everything is lightly coated.
Add more dressing as needed.
It’s better to start with less because you want the vegetables to remain fresh and colorful rather than swimming in dressing.
7. Chill
Cover and refrigerate for approximately 20–30 minutes before serving.
This short resting period gives the garlic, herbs, citrus, and seasonings time to blend.
Avoid leaving the dressed salad for many hours before serving because cucumber and tomatoes naturally release water.
8. Garnish and Serve
Just before serving, stir the salad once more.
Taste and adjust salt, pepper, and lime juice.
Finish with chopped cilantro, green onions, and freshly cracked black pepper.
For an extra savory touch, sprinkle feta or cotija cheese over the top.
Serve chilled or slightly cool.
