Summer Corn Salad with tomatoes and cucumbers

ByShayma Updated on
YummlyPinterestLinkedIn
Jump to Recipe Print Recipe

This corn salad is everything one wants in the summer: sweet corn, juicy tomatoes, and crunchy cucumbers tossed in a bright, simple dressing. I love to finish it off with a scatter of breadcrumbs for extra crunch.  It’s my take on the classic corn and tomato salad; it’s fresh, colorful, and effortless. I make it every summer with corn I bring home from the Wychwood Farmers’ Market near my house, and it’s a salad I like to serve alongside grilled meat. I also take it to a friend’s home for a barbecue, where it always disappears quickly.

What I love most about this salad is how adaptable it is. You can grill the corn, microwave it in its husk for a quick shortcut, or boil it the traditional way. However you prepare it, the result is the same: a vibrant, refreshing dish that tastes like summer itself. I am so sad tomorrow is September, can it be summer forever, please? 

A colorful salad with cherry tomatoes, corn, cucumber, greens, and edible flowers is arranged on a white plate with blue designs. A fork and striped napkin are nearby, paired perfectly with crisp sweetcorn pakoras and a small bowl of seasoning.
A colorful salad with corn, cherry tomatoes, cucumber, herbs, and edible flowers is served on a white plate with blue designs. A fork rests on the plate, and a small bowl of seasoning sits nearby on a striped cloth.
Print Recipe Pin Recipe

Summer Corn Salad

A fresh summer corn salad with cucumbers, tomatoes, and shallots, tossed in a bright dressing and finished with crunchy breadcrumbs. Easy to adapt with grilled, boiled, or microwaved corn, it’s vibrant and the perfect side for barbecues or weeknight meals.
Course: Salad
Keyword: summer corn salad
Yield: 4 servings
Author: Shayma Saadat

Ingredients

Dressing

  • 1 clove garlic, finely minced
  • 2 Tbsp red or white wine vinegar apple cider vinegar also works
  • 1 tsp maple syrup (or honey)
  • 3 Tbsp olive oil (for dressing)
  • 1 tsp sea salt, or to taste

Breadcrumbs

  • 2 tsp olive oil (for toasting breadcrumbs)
  • 1/3 cup fresh breadcrumbs (from 1–2 slices day-old sourdough bread), or store-bought

Salad

  • 4 ears fresh corn (about 3 cups kernels), or 2 (15-oz) cans corn, drained and rinsed
  • 1 English cucumber, or 2 small Persian cucumbers, diced
  • 2 cups summer tomatoes (cherry/grape halved, or larger tomatoes cut into bite-sized pieces)
  • 1 medium shallot, finely diced
  • 1 tsp Pul biber (Aleppo pepper) for garnish
  • 1 tsp sea salt, or to taste

Instructions

  • Make the dressing: In a small bowl, whisk together garlic, vinegar, maple syrup, and 3 Tbsp olive oil. Season with sea salt and set aside.
  • Toast the breadcrumbs: Heat 2 tsp olive oil in a skillet over medium heat. Add the breadcrumbs and cook, stirring often, until golden and crisp. Transfer to a plate to cool.
  • Prepare the corn: Husk fresh corn and cook (boil 3–4 minutes, grill until lightly charred, or microwave in the husk for 5–6 minutes). Let cool, then cut kernels off the cob. If using canned, drain and rinse.
  • Assemble the salad: In a large bowl, combine corn, cucumber, tomatoes, and shallot. Pour the dressing over and toss gently.
  • Garnish: Just before serving, sprinkle with breadcrumbs and pul biber. Taste and adjust seasoning.

Hi friend! I'm so happy you're here. As a multi-hyphenated Canadian, I call Toronto, Canada home – I live with my husband and 12-year-old son near a fake castle called Casa Loma. Everything I cook + share with you is based on the ethnic scents and spices of the countries of my heritage. I love to combine these flavors with the local bounty of my home in Canada.

Similar Posts