Description
A vibrant summer salad combining sweet corn, juicy tomatoes, crisp cucumber, and zesty lime dressing for a light, no-cook side dish. Simple to prepare with a bright flavor profile and satisfying crunch, perfect for BBQs or weeknight meals.
Ingredients
4 cups fresh corn kernels (from 4–6 ears or frozen, thawed)
2 cups cherry or grape tomatoes, halved or quartered as needed
1 large cucumber, peeled, seeded, and diced (or 1 diced avocado)
1/2 cup red onion, finely diced
1/2 cup fresh cilantro or basil, chopped
1/4 cup freshly squeezed lime juice
3 tablespoons olive oil (extra virgin)
1/2 teaspoon salt (or to taste)
1/4 teaspoon freshly ground black pepper (or to taste)
Instructions
1. Prepare vegetables: hull corn, halve/quarter tomatoes, dice cucumber or avocado, and finely dice red onion.
2. Toss vegetables in a large bowl.
3. In a separate small bowl, whisk lime juice, olive oil, salt, and black pepper to create the dressing.
4. Pour dressing over the vegetable mixture and stir until evenly coated.
5. Let salad sit for 5-10 minutes before serving to allow flavors to meld.
Notes
Use frozen corn for year-round availability
Cucumber can be swapped with avocado for a creamier texture
Top with fresh herbs before chilling
Store in airtight container for up to 2 days
- Prep Time: 15
- Category: Salads
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 140g)
- Calories: 150
- Sugar: 12g
- Sodium: 1800mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg