Go Back
When the sun is shining and the days are long, there's no better way to celebrate the season than with a vibrant, refreshing salad. Enter the Sunny Sweet Corn & Cucumber Delight—a dish that encapsulates the essence of summer in every bite. This delightful salad features a colorful medley of fresh ingredients, making it not only a feast for the eyes but also a celebration of flavor and nutrition. Whether you're hosting a picnic, firing up the grill for a barbecue, or simply seeking a light lunch option, this salad is the perfect companion for your summer gatherings.

Sweet Corn & Cucumber Salad

This Sunny Sweet Corn & Cucumber Delight salad is the perfect way to embrace summer's fresh flavors. Bursting with sweet corn, crisp cucumbers, and vibrant cherry tomatoes, this colorful dish is both a visual feast and a nutritious option for any meal. Ideal for picnics and barbecues, it's easy to prepare and can be enjoyed on its own or as a side. Experience the joy of seasonal ingredients with this light, refreshing salad packed with vitamins and flavor. Discover how to make this delightful recipe and elevate your summer gatherings!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh corn kernels (approximately 4 ears of corn)

1 large cucumber, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1/4 red onion, finely chopped

1/4 cup fresh cilantro, chopped (substitute with parsley for a milder taste)

1 ripe avocado, diced

Juice of 2 limes (about 1/4 cup)

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

1/2 teaspoon chili powder (optional, for a spicy kick)

Instructions
 

Prepare the Corn: If using fresh corn, bring a large pot of salted water to a rolling boil. Carefully add the corn and cook for 4-5 minutes, or until tender but still crisp. Using a slotted spoon, remove the corn and transfer it to a bowl of ice-cold water to halt the cooking process. For frozen corn, simply thaw it and drain any excess moisture.

    Chop the Vegetables: While the corn cools, take the time to prepare your vegetables: dice the cucumber into small pieces, halve the cherry tomatoes, and finely chop the red onion and fresh cilantro.

      Combine the Ingredients: In a large mixing bowl, combine the cooled corn kernels, diced cucumber, halved cherry tomatoes, finely chopped red onion, and cilantro. Gently toss the ingredients together to evenly distribute.

        Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, salt, pepper, and chili powder (if you choose to include it). This dressing will add a zesty flavor kick to your salad.

          Dress the Salad: Pour the prepared dressing over the vegetable mixture and toss gently to ensure all the ingredients are coated evenly.

            Add the Avocado: Just before serving, delicately fold in the diced avocado to the salad, being careful not to mash it so that it retains its shape and creaminess.

              Taste and Adjust: Give the salad a taste and assess the seasoning. Add more salt, pepper, or lime juice if desired to enhance the flavors.

                Serve: The salad can be served immediately for a fresh taste, or you can let it chill in the refrigerator for 20-30 minutes to allow the flavors to meld beautifully.

                  Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4

                    Presentation Tips: Serve the salad in a large, vibrant bowl, garnished with additional cilantro leaves or lime wedges for an added splash of color and freshness. Enjoy!