Corn Cucumber Salad with Tomato and Creamy Dressing
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!
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
Expert Tips
- 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.
Nutrition
Serving: 1 cupCalories: 115kcalCarbohydrates: 18gProtein: 5gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 2gSodium: 180mgFiber: 4gSugar: 9g
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