This vibrant corn and cucumber salad is a fresh, flavorful dish perfect for busy weeknights or meal prep.
Packed with fiber-rich vegetables, plant-based protein from corn, and heart-healthy olive oil, it’s light yet satisfying.
The combination of zesty lime, aromatic basil, and a touch of sweetness creates a refreshing, low-carb side that’s quick to prepare and ideal for everyday meals.
10-Minute Refreshing Cherry Tomato Corn Salad
Equipment
- 1 Large mixing bowl
- 1 small jar with tight-fitting lid (for dressing)
- Measuring cups and spoons
- Knife and cutting board
- Spoon or salad tongs
Ingredients
- ¼ cup fresh basil finely chopped
- 3 tablespoons olive oil
- 2 teaspoons fresh lime juice
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups frozen sweet corn thawed
- 2 cups cherry tomatoes halved
- 1 cup cucumber peeled, seeded, and chopped
Instructions
- Prepare the Basil Dressing: Gather your fresh basil, olive oil, lime juice, sugar, salt, and black pepper. Place all these ingredients into a small jar with a tight-fitting lid. Seal the jar and shake vigorously for about 20–30 seconds, until the mixture is fully emulsified and the flavors are well combined. The basil should be evenly distributed, and the dressing should have a smooth, slightly thick consistency. Set this aside to allow the flavors to meld while you prepare the vegetables.
- Thaw and Drain the Corn: Measure 2 cups of frozen sweet corn and place them in a medium bowl. Allow the corn to thaw completely at room temperature, or use a quick method by microwaving for 30–45 seconds. Once thawed, drain any excess moisture thoroughly using a fine mesh strainer or paper towel. This step ensures your salad stays crisp and avoids becoming watery once the dressing is added.
- Prepare the Cherry Tomatoes: Wash 2 cups of cherry tomatoes under cold running water. Pat them dry with a clean kitchen towel or paper towel. Using a sharp chef’s knife, carefully halve each tomato and place them into a large mixing bowl. Halving the tomatoes allows the dressing to coat each piece and enhances the overall flavor balance in every bite.
- Chop the Cucumber: Peel 1 medium cucumber, then cut it in half lengthwise. Use a spoon to remove the seeds, which helps prevent excess water from diluting your salad. Chop the cucumber into small, bite-sized pieces, about ½-inch cubes, and add them to the bowl with the tomatoes. The cucumber adds a refreshing crunch and balances the sweetness of the corn and tomatoes.
- Combine Vegetables in a Large Bowl: Add the thawed and drained corn to the bowl containing the cherry tomatoes and chopped cucumber. Using a large spoon or salad tongs, gently toss the vegetables together to combine evenly. This ensures that every scoop of salad includes a bit of corn, tomato, and cucumber for perfect flavor distribution.
- Add the Dressing: Open the jar of basil-lime dressing and pour it evenly over the mixed vegetables. Use the spoon or salad tongs to gently toss the salad again, making sure each vegetable piece is lightly coated with the dressing. Take care not to overmix, as this can bruise the vegetables and make the salad soggy.
- Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 10–15 minutes before serving to allow the flavors to meld together. This salad can be served cold or slightly chilled, making it perfect for a quick weeknight side, a light lunch, or a refreshing addition to a picnic.
- Optional Garnish and Final Touches: For a final touch, sprinkle a few extra fresh basil leaves on top just before serving. You can also add a squeeze of lime or a drizzle of extra olive oil for a brighter flavor. Serve immediately and enjoy a crisp, colorful, and healthy salad that’s ready in under 15 minutes.
Notes
- Use fresh basil for the brightest flavor; dried basil will change the taste significantly.
- Thaw frozen corn fully and drain excess water to prevent a watery salad.
- Cherry tomatoes can be substituted with grape tomatoes or diced regular tomatoes if needed.
- Peeling and seeding the cucumber keeps the salad crisp and avoids excess moisture.
- Adjust lime juice, sugar, salt, and pepper to taste for your preferred balance of sweet and tangy.
- Toss the salad gently to avoid bruising the vegetables and keep a fresh, crunchy texture.
- This salad can be doubled easily for larger gatherings or meal prep.
- Optional: Add diced avocado, red onion, or bell peppers for extra color and flavor.
Chef’s Secrets: Flavor Boosting Tips
To elevate this salad beyond the basics, focus on balancing freshness and texture.
Use high-quality extra virgin olive oil for a richer taste and smoother dressing.
Shake the dressing well before adding it to ensure the basil and lime flavors are fully incorporated.
For extra brightness, lightly toast the corn in a dry skillet for 2–3 minutes before tossing it into the salad.
Adding a pinch of smoked paprika or a few chopped fresh herbs like parsley or mint can also create a more complex flavor profile without overpowering the original taste.
Always taste and adjust seasoning at the end—sometimes a touch more lime or a sprinkle of salt can make a big difference.
Serving Suggestions: Perfect Pairing Ideas
This corn and cucumber salad is versatile enough to serve as a light lunch, a side for grilled meats, or a colorful addition to a picnic spread.
It pairs beautifully with grilled chicken, fish, or shrimp, enhancing summer meals with fresh, vibrant flavors.
For a vegetarian-friendly option, serve it alongside roasted vegetables or quinoa bowls. You can also enjoy it as a topping for tacos or grain bowls.
Garnishing with extra fresh basil leaves or a few crumbles of feta cheese adds visual appeal and a hint of indulgence.
Storage Tips: Keep Salad Fresh Longer
To maintain crispness, store the salad in an airtight container in the refrigerator for up to 2 days.
Keep the dressing separate if you want to avoid the vegetables becoming soggy; toss right before serving.
For meal prep, chop all vegetables in advance and store them in separate containers.
If the salad releases excess water while stored, simply drain it before tossing with the dressing.
Avoid freezing this salad, as the cucumbers and tomatoes will become watery and lose their texture.
Frequently Asked Questions
1. Can I use fresh corn instead of frozen?
Yes! If using fresh corn, blanch the kernels for 2–3 minutes and cool them before adding to the salad. This will retain their sweetness and crisp texture.
2. Can I make this salad ahead of time?
Absolutely. Prepare the vegetables and dressing separately, then combine just before serving to keep everything fresh and crisp.
3. Is this salad suitable for low-carb diets?
Yes, it is naturally low in carbs while being high in fiber and plant-based protein, making it a healthy choice for low-carb or keto-friendly meals.
4. How can I add more protein?
Incorporate chickpeas, cooked quinoa, or cubed tofu for a protein boost without changing the flavor profile too much.
5. Can I swap the basil for another herb?
You can use fresh parsley, cilantro, or mint for a different flavor twist, though basil provides the most traditional bright, aromatic taste for this salad.
