Too hot to turn on the oven? This summer corn salad is for you. When the sun is high, you need something cool. This dish is bright, crisp, and incredibly refreshing. You will love how fast it comes together. It is the perfect way to use garden-fresh produce. Your family will crave this every single week.
There is nothing like the crunch of sweet corn in July. This recipe delivers that perfect seasonal bite. It is light enough for a hot afternoon. Yet, it is satisfying enough for a family dinner. Let’s get into why this will be your new favorite.
Why This Recipe Is a Winner
This recipe is a winner because it celebrates simple ingredients. Fresh corn and cool cucumbers are a match made in heaven. It is perfect for those busy summer weeknights when time is short. You only need 20 minutes from start to finish. This makes it a great choice for beginner cooks.
It is also a very budget-friendly way to feed a crowd. You can find these ingredients at any local market. The colors are vibrant and look beautiful on any table. Your kids will actually enjoy eating their vegetables today. It is naturally gluten-free and packed with nutrients. You can feel good about serving this to everyone.
Simple Cooking Steps
The process is so simple and totally doable. You just give the corn a quick blanch. This keeps the kernels tender and juicy. While the corn cools, you chop your fresh veggies. Everything happens in one big bowl for easy cleanup. Whisking the dressing takes only a minute of your time.
You do not need any fancy kitchen tools here. A sharp knife and a pot are all you need. Even if you are new to cooking, you can do this. The lime juice adds a zesty brightness that wakes up the flavors. It is a foolproof recipe that works every time. You will feel like a pro in the kitchen.
Ingredients You’ll Need
This salad uses mostly fresh produce and a few pantry staples.
- 3 ears fresh sweet corn, husked
- 2 large English cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled feta cheese
Step-by-Step Directions
- Bring a large pot of salted water to a boil.
- Place the husked corn into the boiling water and cook for 3 to 5 minutes until kernels are tender.
- Remove corn from water and allow to cool before slicing kernels off the cob into a large mixing bowl.
- In the same bowl, combine the diced cucumbers, halved cherry tomatoes, and diced red onion.
- In a separate small bowl, whisk together the olive oil, lime juice, honey, sea salt, and black pepper until fully emulsified.
- Pour the vinaigrette over the vegetables and toss gently to ensure even coating.
- Fold in the chopped cilantro and crumbled feta cheese.
- Serve immediately or refrigerate for 30 minutes to enhance flavor integration.
Best Ways to Enjoy It
Serve this summer corn salad chilled alongside some grilled chicken. It is the perfect partner for juicy backyard burgers. You can even scoop it up with salty tortilla chips. It makes a wonderful light lunch on its own. Pack it into containers for a healthy work meal.
Set the table outside and enjoy the fresh air. This dish is meant for lazy summer evenings with family. Add a glass of iced tea for the full experience. It is a crowd-pleaser that guests always ask for. Every bite feels like a celebration of the season.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. It stays fresh and crunchy for up to two days. The flavors actually get even better as they sit. Give it a quick stir before you serve it again. I do not recommend freezing this fresh salad. It is best enjoyed while the vegetables are crisp.
Tips for Best Results
- Use English cucumbers so you do not have to peel them.
- Don’t skip the blanching step for the best corn texture.
- Cut corn kernels into a large bowl to avoid a mess.
- Add the feta cheese right before serving to keep it pretty.
- For a holiday BBQ, you can easily double this batch.
- Use fresh lime juice rather than the bottled kind if possible.
- Make the dressing in a jar and shake it for easy mixing.
Ways to Switch It Up
- Add diced avocado for a creamy and rich texture.
- Swap cilantro for fresh mint for a cooling summer twist.
- Add a pinch of chili flakes if you like a little heat.
- Use maple syrup instead of honey for a vegan-friendly version.
Common Questions
Can I use frozen or canned corn?
Yes, you can use frozen corn if fresh isn’t available. Just thaw it and drain it very well first. Canned corn works too, but fresh corn offers the best crunch.
Is this salad good for meal prep?
This salad is great for meal prep for up to two days. Keep the dressing separate if you want it to stay extra crisp. It is a nutritious lunch option for busy weeks.
How do I know when the corn is done?
The corn only needs a few minutes in boiling water. It should turn a bright golden yellow and feel tender. Do not overcook it or it might get mushy.
I hope this bright salad brings a little sunshine to your table. It is my favorite way to enjoy the garden’s bounty with the people I love. Happy cooking and enjoy every refreshing bite!
— Lidia
Refreshing Sweet Summer Corn and Cucumber Salad
Ingredients
- 3 ears fresh sweet corn, husked
- 2 large English cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon hone y
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil.
- Place the husked corn into the boiling water and cook for 3 to 5 minutes until kernels are tender.
- Remove corn from water and allow to cool before slicing kernels off the cob into a large mixing bowl.
- In the same bowl, combine the diced cucumbers, halved cherry tomatoes, and diced red onion.
- In a separate small bowl, whisk together the olive oil, lime juice, honey, sea salt, and black pepper until fully emulsified.
- Pour the vinaigrette over the vegetables and toss gently to ensure even coating.
- Fold in the chopped cilantro and crumbled feta cheese.
- Serve immediately or refrigerate for 30 minutes to enhance flavor integration.
