Corn, cucumber & tomato salad

When the farmer’s market or your local produce market finds itself at the height of corn season, brimming with fat ears of impossibly sweet kernels, that’s the perfect time for this light, refreshing salad. Even if it’s not corn season, though, you can substitute high-quality canned corn (Trader Joe’s Whole Kernel Corn is a personal favorite, with Del Monte Summer Crisp Corn not far behind), and it will still delight the crowd. As long as you can still get good tomatoes and cucumbers, don’t let a lack of quality fresh corn hold you back.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
5 from 1 vote
Serves 12 people


  • 3 ears fresh sweet corn can substitute approx. 20oz canned corn
  • 1 cucumber
  • 10 oz cherry tomatoes
  • 3 tbsp canola oil
  • 1 tsp sea salt can substitute table salt, but use a little less


  • If you’re using fresh corn, shear kernels off the ears of corn. If you’re using canned corn, drain the corn and let sit to dry out while you prep the other ingredients.
  • Peel the cucumber, then slice it lengthwise. Using a spoon, scrape out and discard the seeds. Slice the halves into 1/4″ strips, then slice the strips into 1/4″ dice.
  • If the cherry tomatoes are globes 3/4″ diameter or smaller, slice them in half. If they’re larger, cut them into thirds or quarters as necessary to make them into small bite-size chunks.
  • Heat the oil in a large saute pan over medium-high heat. When the oil is hot, add the corn and toss to coat in the oil. Spread the kernels in the pan, sprinkle the salt over the kernels and let cook.
  • As the kernels approach doneness, they’ll start to pop out of the pan. Stir to redistribute the kernels and cook them all until they have golden spots. Remove from heat and let cool briefly. Add additional salt to taste, if any.
  • Toss corn with cucumber and tomatoes and take to the party. Can be made ahead and refrigerated for several hours.


Calories: 38kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg

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  1. I LOVED this salad! I was looking for something simple but delicious to make for a small socially distant gathering. I’ve never sheared corn from the cob, and was worried I would cut a finger off or something, but it was superrrr easy. I had just moved into my new apartment when I made this, so I also appreciated that it required minimal tools to prep. The sweetness of the corn, the tanginess tomatoes, and the crispness of the cucumber made for the perfect summer side dish. This recipe is #MillenialProof

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