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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 6 reviews

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

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
  • 1/3 cup chopped red onion
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon fresh minced garlic
  • 1/2 teaspoon salt (more or less, to taste)
  • 1/4 teaspoon black pepper (more or less, to taste)
  • 1/4 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.
  • Category: Side Dish
  • Cuisine: American

Keywords: corn, tomato and cucumber salad

Adapted from NYTimes.com

Reader Interactions

Comments

  1. Dawn says

    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

  2. Susan Kilborn says

    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

  5. Wendy says

    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

      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

    • Amy @ The Blond Cook says

      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

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