If your summer side dish rotation needs a shake up, this Corn Cucumber Salad has been on repeat in my kitchen lately and I can't stop making it. 😊 Fresh corn, cool cucumber, juicy tomatoes, and a creamy Southwest dressing for a combo that's as good as summer gets! It comes together in minutes and works as a side dish or a full lunch when you add your favorite protein. Definitely my new warm weather staple!
As a dietitian, I'll take pretty much any chance I can get to create recipes with fresh seasonal ingredients. And the pairing of crunchy cucumber and fresh sweet corn is shockingly delicious (like, I was legit surprised how good it is the first time I made this)! Juicy tomatoes and creamy avocado really take it to the next level, and the creamy Southwest Dressing turn this cucumber salad recipe into one everyone will remember you for!
I love turning it into a meal by mixing in oven-baked chicken breast, rotisserie chicken, hot honey & lime air fryer shrimp, smoky paprika salmon, air fryer honey garlic salmon bites, or a can of tuna for protein. This is also a great salad recipe to bring to cookouts or gatherings. It's perfect to serve in place of pasta salad for your friends who are gluten intolerant!
If you're looking for more recipes using fresh summer corn, try my Mexican Street Corn Pasta Salad or Black Bean & Corn Dip.
More Cucumber Salad Recipes
- Carrot & Cucumber Salad with Ginger Dressing
- Mango Cucumber Salad
- Chickpea Cucumber Salad
- Cucumber Sweet Pepper Salad
- Mediterranean White Bean Cucumber Salad
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Key Ingredient Notes and Substitutions
This corn and cucumber salad recipe is made with simple ingredients. Below are some notes. Check the recipe card at the bottom for measurements.
Salad Ingredients
- Roasted Sweet Corn - you can roast fresh corn and cut the corn kernels from the cob or use frozen corn or canned corn.
- Cucumber - crisp cucumber adds vitamin C and vitamin K. I use an English cucumber for this recipe. You could also use the smaller Persian cucumbers. These both have thinner skin and fewer seeds than regular cucumber and work great to add fresh flavor and extra crunch to salads.
- Cherry Tomatoes - when it comes to type of tomatoes, I use grape tomatoes or cherry tomatoes and cut them into halves or quarters. With that said, any fresh tomato in season will work great. Juicy tomatoes add a pop of flavor and also contain vitamin C, potassium, and a powerful antioxidant called lycopene that helps protect cells from oxidative stress.
- Avocado - avocado adds texture and flavor. Nutritionally, avocado provides heart-healthy fatty acids, dietary fiber for gut health, and many other important nutrients including antioxidants, vitamin C, and potassium.
- Red Onion - red onion adds crunch and sweetness. If you prefer a more mild onion flavor, use a shallot instead or soak your red onion in water for about 10 minutes before adding it to the salad.
- Bell Pepper - this is optional, but I add a diced orange bell pepper for some fresh flavor and added nutrients. Bell peppers are a good source of vitamin C, vitamin A, and fiber. You could use a green pepper or red bell peppers instead.
- Fresh Cilantro - fresh cilantro adds zest and amps up the flavor. If you don't like cilantro, just take it out or replace it with different fresh herbs. Parsley would be my preferred alternative. A quick note here: some people are genetically sensitive to the aldehydes in cilantro and it tastes like soap for those people. So when I make this recipe for others, I always ask in advance if they like cilantro.
Creamy Dressing Ingredients
- Greek Yogurt - Greek yogurt serves as a creamy base for the dressing and provides protein and calcium. It's an easy way to replace a majority of the mayonnaise or sour cream often found in creamy dressings. You can replace with whipped cottage cheese if you prefer.
- Mayonnaise (optional) - a little mayo goes a long way and helps everything in the dressing emulsify and get nice and smooth! You can use regular mayo or a mayo made with avocado oil or olive oil which you can find at most grocery stores. If you prefer, cut out the mayo altogether and use extra Greek yogurt.
- Fresh Lime Juice - fresh lime juice adds brightness to this tangy dressing. You could substitute with lemon juice, but I feel lime juice pairs better with the other flavors in this delicious salad.
- Cilantro - fresh cilantro adds zest and amps up the citrusy vibes.
- Honey - a drizzle of honey balances out the acidity of the lime and Greek yogurt.
- Spices - I use a combination of garlic powder, chili powder, & smoked paprika to give it the best flavor.
- Kosher Salt & Black Pepper - to tie everything together.
How to Make a Corn Cucumber Salad
Below is the step-by-step recipe for how to make this easy salad with photos that I hope are helpful! Check out the recipe card at the bottom for the full recipe.
- Step 1: If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. I don't have a grill so I boil my corn or roast it in the oven. If you have a grill, that's even better. If you're using frozen corn or canned corn, heat it in a large skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes. You can heat it in the microwave too.
- Step 2: In a food processor or blender, make the creamy dressing by combining the dressing ingredients and blending for 1-2 minutes.
- Step 3: Slice the cucumber into thin slices with a sharp knife, side of a box grater, or kitchen mandoline. You can dice it instead if you want. Half or quarter the cherry tomatoes, dice the avocado, and chop the bell pepper, red onion, and cilantro. To assemble the salad, add the thinly sliced cucumber, tomatoes, corn, bell pepper, red onion, avocado, and cilantro to a large bowl.
- Step 4: Pour as much of the dressing on top as you want and give it a good mix, making sure it is well coated. Add more dressing as needed.
Hint: If you are making this salad in advance wait and add the dressing right before serving.
Dietitian Tip
Making salads using seasonal ingredients is an easy way to get in lots of nutrients! And a delicious dressing like the one here is what takes a salad from good to great. Meal prep a salad like this corn cucumber salad for the week and add as a side dish with dinner or mix in your favorite protein for an easy lunch!
Video of How to Make Corn Cucumber Salad
Here's a video of how to make this recipe that I hope is helpful!
Variations for Corn Cucumber Salad
One of my favorite things about this corn cucumber salad recipe is how easy it is to customize! Below are some ideas but feel free to get creative.
- Spicy - add crushed red pepper flakes or diced jalapeno to add a kick!
- Deluxe - white beans, black beans, or pinto beans would be a great addition to add plant-based protein and fiber.
- High-Protein - the Greek yogurt adds protein, but if you want to add more throw in some shredded chicken, tuna, salmon or hot honey shrimp.
Meal Prep and Storage for Corn Cucumber Salad
- Meal Prep - meal prep by making the dressing in advance. You can also cook the corn and chop the vegetables in advance. That way everything is ready to throw together when serving time comes around.
- Refrigerator - store your leftover Corn Cucumber salad in an airtight container in the fridge for up to 3-4 days.
Expert Tips
- If you are making this in advance of serving it, add the dressing just before serving.
- Start by adding just enough dressing to coat everything, a little more than half. Add more as preferred. I love my cucumber salads with extra dressing so I add all of it but it's more than enough (that's how I like it!)
- I suggest thinly slicing the cucumber for this recipe but you can dice them instead. Scoop out some of the seeds if you want to get rid of some of the moisture in the cucumbers.
- If you are one of those people who hates cilantro or serving people who do, replace it with parsley.
FAQ
While healthy means something different to everyone, this corn cucumber salad is a nutrient-rich option. It contains dietary fiber from the corn and other vegetables and protein + probiotics from the Greek yogurt to support gut health. This recipe also contains antioxidants and several other nutrients including potassium, vitamin C, and vitamin K. It is a gluten-free and vegetarian recipe and can easily be made vegan by using plant-based yogurt and mayo for the dressing.
Absolutely! Fresh tastes the best in my opinion, but I've made it with frozen or canned corn and it's still delicious!
Yes, this is a gluten-free recipe.
Some people are genetically sensitive to the soapy-flavored aldehydes in cilantro. If that's you or someone you're serving this recipe to, replace cilantro with parsley or skip it and add an extra dash of lime juice.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Corn Cucumber Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Corn Cucumber Salad with Tomato and Creamy Dressing
Equipment
- 1 blender or food processor
Ingredients
- 1 English cucumber, thinly sliced
- 2 cups corn (about 3 ears of fresh corn, can use frozen or canned instead)
- 1 cup cherry tomatoes, halved or quartered
- 1 bell pepper, diced
- 1 medium avocado, diced
- ½ cup red onions, chopped
- ½ cup cilantro, chopped
For Dressing
- ¾ cup plain Greek yogurt
- 1 tablespoon mayo
- 1 tablespoon honey
- 2 tablespoon lime juice
- 2 tablespoon fresh cilantro
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- If using fresh ears of corn, cook it using your preferred cooking method and remove fresh corn kernels from the cob with a sharp knife. I don't have a grill so I boil my corn or roast it in the oven. If you have a grill, that's even better. If you're using frozen corn or canned corn, heat it in a large skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes. You can heat it in the microwave too.
- In a food processor or blender, make the creamy dressing by combining the dressing ingredients and blending for 1-2 minutes.
- Slice the cucumber into thin slices with a sharp knife, side of a box grater, or kitchen mandolin. You can dice it instead if you want. Half or quarter the cherry tomatoes, dice the avocado, and chop the bell pepper, red onion, and cilantro. To assemble the salad, add the thinly sliced cucumber, tomatoes, corn, bell pepper, red onion, avocado, and cilantro to a large bowl.
- To assemble the salad, add the thinly sliced cucumber, tomatoes, corn, bell pepper, red onion, avocado, and cilantro to a large bowl. Pour the dressing on top and give it a good mix, making sure it is well coated.
- Pour as much of the dressing on top as you want and give it a good mix, making sure it is well coated. Add more dressing as needed.
- Hint: start by adding just enough dressing to coat everything, a little more than half. Add more as preferred. I love my cucumber salads with extra dressing so I add all of it but it's more than enough (that's how I like it!)
Video
Notes
- If you are making this in advance of serving it, add the dressing just before serving.
- If you are one of those people who hates cilantro, replace it with parsley.
- I suggest thinly slicing the cucumber for this recipe but you can dice them instead. Scoop out some of the seeds if you want to get rid of some of the moisture in the cucumbers.
- If you are one of those people who hates cilantro or serving people who do, replace it with parsley.
- Meal Prep - meal prep by making the dressing in advance. You can also cook the corn and chop the vegetables in advance. That way everything is ready to throw together when serving time comes around!
- Refrigerator - store your leftover Corn Cucumber salad in and airtight container in the fridge for up to 3-4 days.
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