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    Home » Recipes » Side Dishes

    By Amy · Published: Mar 28, 2016 · Updated: May 24, 2020 · This post may contain affiliate links. Please read my disclosure policy 25 Comments

    Corn, Tomato and Cucumber Salad

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    This hearty Corn, Tomato and Cucumber Salad is so easy to prepare and bursting with flavor!

    Overhead view of corn salad with cucumbers and tomatoes in a white bowl by a striped napkin.

    I hope everyone had a great Easter!  I needed a good veggie salad after all of the indulging at my mama’s house, so I made this easy salad.  It takes all of 10 minutes to throw together!

    Corn salad in a white bowl by a striped napkin on a dark background.

    It also has jalapeños, red onion, cilantro and other seasonings.  Don’t let the jalapeños scare you off, though… this salad’s not hot at all.

    Closeup view of corn and tomato salad with cucumbers, red onion and jalapeno in a white bowl.

    I ate this salad as a meal, but it’s a perfect side dish that’s satisfying but not too heavy.  It would also be great served on top of grilled fish!

    Overhead view of corn salad in a round white bowl by a striped napkin.

    Enjoy!

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    A salad with corn, tomatoes and cucumbers in a white bowl by a striped towel.

    Corn, Tomato and Cucumber Salad


    ★★★★★

    5 from 8 reviews

    • Total Time: 10 mins
    • Yield: 4 servings
    Print Recipe
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    Description

    A refreshing salad prepared with corn, cucumbers, tomatoes, red onion, jalapeno, herbs and seasonings.


    Ingredients

    • 1 (15.25-ounce) can whole kernel corn, well drained
    • 1 jalapeno, seeded and diced
    • 1 cup peeled and diced cucumber, large seeds removed
    • 1 cup cherry or grape tomatoes, halved
    • ⅓ cup chopped red onion
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon lime juice
    • 1 teaspoon fresh minced garlic
    • ½ teaspoon salt (more or less, to taste)
    • ¼ teaspoon black pepper (more or less, to taste)
    • ¼ cup loosely packed chopped fresh cilantro

    Instructions

    1. Combine all ingredients together in a medium bowl.
    2. Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving.
    • Prep Time: 10 mins
    • Category: Side Dish
    • Cuisine: American

    Keywords: corn, tomato and cucumber salad

    Adapted from NYTimes.com

    HUNGRY FOR MORE?

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      Creamy Cucumber Tomato Salad
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      Mexican Corn Salad
    • Greek Cucumber Salad
      Greek Cucumber Salad
    • Cucumber Radish Salad
      Cucumber Radish Salad
    « Homemade Buttermilk Ranch Dressing
    Easy Donut Holes with Canned Biscuits »

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
      Recipe Rating




    1. Fannie Mitchell says

      June 13, 2022 at 9:45 pm

      Looks Yummy!

      Reply
      • Amy says

        June 14, 2022 at 10:34 am

        Thank you, Fannie – I hope you enjoy the salad if you make it!

        Reply
    2. Jeannie says

      April 17, 2022 at 9:08 am

      A definite thumbs-up

      ★★★★★

      Reply
    3. Encore says

      August 17, 2020 at 12:08 pm

      Amy,
      Thank you for sharing this recipe it’s a hit in our family. I used roasted corn on the cob, but if I were short on time, could use defrosted corn. Regardless, it’s delicious.

      ★★★★★

      Reply
    4. Dawn says

      May 27, 2020 at 3:29 pm

      I made this on Memorial Day, it was fabulous! The only alteration I made was to use roasted corn on the cob and I added a couple of chopped orange bell peppers. This recipe is a keeper!

      ★★★★★

      Reply
    5. Susan Kilborn says

      August 03, 2019 at 3:13 pm

      What a great salad for hot summer days! I added some dijon mustard to the dressing and also topped with some fresh avocado slices and sprigs of dill. Served it on top of cold pearl couscous with hubby’s smoked pork baby back ribs. Thanks, this is a keeper for sure. Next time I’m going to add a can of drained black beans ;).

      ★★★★★

      Reply
      • Amy @ The Blond Cook says

        August 04, 2019 at 8:42 am

        Thank you for sharing, Susan… that sounds amazing! So happy everyone enjoyed it! 🙂

        Reply
    6. Terry Fletcher says

      July 17, 2019 at 8:30 pm

      I just made this and added yellow green and red diced bell peppers and used basil olive oil and added 1 stalk of finely diced celery. So good.

      ★★★★★

      Reply
      • Amy @ The Blond Cook says

        July 18, 2019 at 8:59 am

        So glad you enjoyed it, Terry – Your additions to the salad sound amazing! 🙂

        Reply
    7. Melissa says

      January 13, 2019 at 12:09 pm

      Very tasteful and easy to make. Thank you

      ★★★★★

      Reply
      • Amy @ The Blond Cook says

        January 14, 2019 at 8:54 am

        Thanks so much, Melissa – So happy to hear you enjoyed it! 🙂

        Reply
    8. Wendy says

      September 05, 2018 at 6:21 pm

      This was amazing!!!! Loved it! And better the next day! We roasted some kielbasa and ate it with it and we all loved it!

      ★★★★★

      Reply
      • Amy @ The Blond Cook says

        September 10, 2018 at 7:04 am

        Thanks so much, Wendy… that sounds delicious! So happy to hear everyone enjoyed it! 🙂

        Reply
    9. SANGEETA PRABHU says

      August 11, 2018 at 3:05 am

      Hi Amy!
      I made this refreshing salad with grilled viren……Tasted yum! Thank u!☺️
      Sangeeta

      Reply
      • Amy @ The Blond Cook says

        August 13, 2018 at 8:57 am

        Thanks so much, so happy to hear you enjoyed it! 🙂

        Reply
    10. Kim says

      April 29, 2018 at 9:09 pm

      I grilled the corn instead of using canned. Salad was refreshing and light! My new Summertime recipe.

      Reply
      • Amy @ The Blond Cook says

        April 30, 2018 at 8:18 am

        Sounds AMAZING with grilled corn… yum! Thanks so much, Kim! 🙂

        Reply
    11. Amy says

      July 31, 2017 at 11:24 am

      How do I figure out the calories for this?

      Reply
      • Amy @ The Blond Cook says

        August 07, 2017 at 8:55 am

        Hi Amy, there are a lot of online calorie counters… I would Google that and they’re really simple to use. Hope you enjoy! 🙂

        Reply
    12. Allison says

      May 27, 2017 at 11:44 am

      Could this be made a day in advance? Thanks 🙂

      Reply
      • Amy @ The Blond Cook says

        May 28, 2017 at 7:36 am

        Hi, Allison! It can be but I personally think it’s better served fresh. I would add the chopped cilantro right before serving. Hope you enjoy! 🙂

        Reply
    13. Jan Conroy says

      March 08, 2017 at 1:05 am

      This was the perfect compliment to fish tacos. Thanks!

      Reply
      • Amy @ The Blond Cook says

        March 08, 2017 at 7:01 am

        So glad you enjoyed it, Jan… thank you! 🙂

        Reply
    14. Jo says

      April 06, 2016 at 9:49 pm

      I made this for supper tonight (minus the jalapenos). It’s great! And quick! Thanks Amy.

      ★★★★★

      Reply
      • Amy @ The Blond Cook says

        April 06, 2016 at 10:15 pm

        Thanks so much, Jo! So glad you enjoyed it!

        Reply

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