Fresh Corn and Cucumber Salad with Tomatoes and Basil
This Fresh Corn and Cucumber Salad is full of fresh summer produce and is exactly right for when it’s blazing hot outside. It’s made with sweet corn, crisp cucumber, cherry tomatoes, onion, and plenty of fresh basil. A bright apple cider vinegar dressing tops it all off. {And if you love a fresh summer salad, also check out my recipe for Old-Fashioned Watermelon Cucumber Salad!}
By late July, I am usually tired of summer. I’ve had enough of the heat, the humidity, and stepping outside only to feel like I’ve opened the oven door. But I never get tired of summer produce. I love picking fresh vegetables from my garden and shopping at the local farmers’ markets. It makes it so easy to put together a fresh dish like this Cucumber Corn Salad.
For this dish, I cook the corn for only a few minutes so that it stays crisp and fresh-tasting. The salad is tangy, a little sweet, and full of good garden flavor. There’s nothing heavy or complicated here —just a bowl of summer vegetables that goes with nearly anything.
❤️ Why It’s a Keeper
- It makes good use of fresh summer vegetables like corn, cucumbers, tomatoes, and basil. This is perfect if you have a garden. And if you don’t have a garden, seasonal produce is cheaper and tastes better, even if you buy it at the grocery store.
- The dressing is bright, tangy, and a little sweet without being heavy or oily. It’s just the kind of light dressing you want when it’s hot outside.
- This is a great make-ahead dish. Make it earlier in the day, and let it chill until suppertime.
- It works equally well with a weeknight dinner or as a cookout side dish.
🌿 Ingredient Notes
- Fresh corn: Fresh sweet corn is the star of this salad. I microwave it for just 3–4 minutes, until it loses its raw starchiness but remains crisp. If fresh corn isn’t available, thawed frozen corn will also work.
- Cucumber: I use an English cucumber because the skin is tender and there are fewer seeds. I also like mini cucumbers in this salad. A regular garden cucumber is fine, too. If it has a thick or waxed skin, peel it first.
- Cherry tomatoes: Halve smaller tomatoes and quarter any larger ones. You want bite-sized pieces that distribute evenly throughout the salad.
- Sweet onion: Slice the onion thinly so that it doesn’t overwhelm the other vegetables. If your onion is especially strong, soak the slices in cold water for 10 minutes, then drain them well.
- Fresh basil: Basil gives this salad so much of its fresh summer flavor. Tear or roughly chop it shortly before adding it to the bowl. Feel free to add as much basil as you like!
- Apple cider vinegar: This is an intentionally bright, acidic dressing. The cucumber and tomatoes release some liquid as the salad rests, which mellows the vinegar.
- Honey: A little honey rounds out the vinegar without making the salad noticeably sweet.
- Celery seed: You only need a dash, but it adds that familiar old-fashioned flavor that works so well in cucumber salads and slaws.
🌽 How to Make Fresh Corn and Cucumber Salad
(See the printable recipe card below for the full instructions and ingredients)
- Start by cooking the corn. Place the ears of corn on a microwave-safe plate and microwave for 3–4 minutes, or until they are just tender but still crisp. Let the corn cool enough to handle, then cut the kernels from the cobs.
- Add the corn kernels to a large bowl with the cucumber, cherry tomatoes, sliced onion, and basil.
- In a separate bowl or jar, combine the apple cider vinegar, avocado oil, honey, salt, pepper, and celery seed. Whisk or shake until the honey and salt have dissolved.
- Pour the vinaigrette over the vegetables and toss gently. Refrigerate the salad for about 30 minutes to give the flavors time to come together. Toss it once more before serving and adjust the salt and pepper to taste.
Tips From My Kitchen
Don’t worry if the dressing tastes fairly sharp when you first mix it. Once it gets tossed with the vegetables, the cucumber and tomatoes release some of their juices and mellow the acidity.
I really prefer this kind of salad on the tangy side, especially when serving it something like grilled meat or a juicy burger. But you should adjust it to your liking. If it is sharper than you like, add another small drizzle of honey and/or a little more oil.
If you’re making the salad several hours ahead, wait and add the basil closer to serving time. It will stay greener and taste fresher.
🥣 Serving Ideas
This salad is right at home beside hamburgers, hot dogs, grilled chicken, pulled pork, or a simple sandwich. It’s also a good choice for picnics and cookouts because there is no mayonnaise to worry about.
For an easy summer supper, serve it with grilled chicken or fish and a loaf of crusty bread. I also wouldn’t object to a bowl of this salad alongside a good tomato sandwich.
🫙 Make Ahead & Storage
You can assemble the salad a few hours before serving and keep it covered in the refrigerator. In fact, a short rest gives the vegetables time to absorb some of the dressing.
For the crispest texture, I wouldn’t prepare it more than a day ahead. The cucumber and tomatoes will continue releasing liquid as they sit. Leftovers can be stored in a covered container in the refrigerator for up to 2–3 days, although the salad is best during the first day or two.
Give it a good toss before serving leftovers. If it’s looking a little soggy, drain away a little of the excess liquid and add another pinch of salt.
✨ Variations of Corn and Cucumber Salad
- Add crumbled feta for a salty, creamy contrast.
- Replace the basil with fresh dill or parsley.
- Add a diced bell pepper for extra color and crunch.
- Stir in a can of rinsed and drained white beans to make the salad a little more substantial.
- Add a pinch of red pepper flakes if you like a little heat.
🏡 Before You Go
If your garden or farm-market basket is overflowing with corn, cucumbers, tomatoes, and basil, this salad will put all of them to good use. It’s fresh, practical, and tastes like the best part of summer (which almost makes the heat worthwhile!)
If you try this Fresh Corn and Cucumber Salad, leave a comment and let me know how it turned out. I always enjoy hearing what made its way onto your table.
If you try this recipe for this simple corn and cucumber salad, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe. It helps others discover it too! Be sure to follow me on Facebook, Pinterest, and Instagram for more homemade recipes!
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Print
Fresh Corn and Cucumber Salad with Tomatoes and Basil
- Total Time: 54 minutes
- Yield: 6 Servings
Description
Fresh sweet corn, crisp cucumber, cherry tomatoes, onion, and basil are tossed in a bright apple cider vinegar dressing. This easy summer salad is fresh, tangy, and just a little sweet.
Ingredients
For the salad
- 4 ears fresh sweet corn, husks and silk removed
- 1 large English cucumber, quartered lengthwise and sliced (about 2 cups)
- 1 cup cherry tomatoes, halved or quartered
- 1/2 small sweet onion, thinly sliced (about 1/2 cup)
- 1/4 cup chopped or torn fresh basil
For the vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons avocado oil
- 1 1/2 tablespoons honey
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed
Instructions
- Place the ears of corn on a microwave-safe plate. Microwave for 3–4 minutes, or until just tender but still crisp. Allow the corn to cool enough to handle, then cut the kernels from the cobs. If you prefer, you can boil or roast the corn until tender-crisp.
- Add the corn, cucumber, tomatoes, onion, and basil to a large bowl.
- In a small bowl or jar, combine the apple cider vinegar, avocado oil, honey, salt, pepper, and celery seed. Whisk or shake until thoroughly combined.
- Pour the vinaigrette over the vegetables and toss gently.
- Cover and refrigerate for approximately 30 minutes. Toss again before serving and adjust the salt, pepper, or honey to taste.
Notes
- For the best texture, cook the corn only until it is crisp-tender.
- The dressing is meant to be bright and tangy. It will mellow slightly as the vegetables release their juices.
- Store leftovers covered in the refrigerator for up to 2–3 days. The salad is best during the first day or two.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 4 minutes
This salad packs in so much fantastically fresh flavor with each bite. And I love your homemade apple cider vinaigrette dressing. It adds the perfect compliment to the fresh veggies, ensuring each bite is deliciously wonderful. I am a big fan of basil, and this recipe calls for just the right to allow the flavor to come through beautifully!