Corn Cucumber Salad with Tomato and Creamy Dressing
This Corn Cucumber Salad has summer written all over it and is the perfect side dish to bring to a summer picnic! It's a quick & easy recipe with tons of fresh produce and nutrition. Add your favorite protein and turn this summer salad into a healthy lunch!
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 prefer to boil my corn or roast it in the oven. If you have a grill, that's even better for the flavor of this dish. 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 if you prefer.
- In a food processor or blender, make the Southwest dressing by combining the dressing ingredients and blending for 1-2 minutes.
- Slice the cucumber with a sharp knife, side of a box grater, or kitchen mandoline. Half 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. Pour the dressing on top and give it a good mix, making sure it is well coated.
- Hint: If you are making this salad in advance wait and add the dressing right before serving.
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.
- Give it a taste and add more salt as needed.
- 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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