Name: Corn Cucumber Tomato Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 ½ cups cucumber (peeled or unpeeled, seeds scooped out if desired, diced); 1 cup cherry tomatoes (halved); 1 8.5 oz can whole kernel corn (drained and rinsed); 1 handful fresh parsley (chopped); 4 tablespoons olive oil; Juice of 1 lemon (or lime); 1 tablespoon maple syrup (or honey); 1 teaspoon Dijon mustard; ½ teaspoon salt (plus extra ½ teaspoon for seasoning); Freshly ground black pepper to taste

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Introduction

This vibrant Corn Cucumber Tomato Salad is a refreshing mix of crisp vegetables and sweet corn, perfect for warm days or as a light side dish. The tangy lemon dressing with a hint of maple syrup brings all the flavors together beautifully.

A white scalloped bowl holds a fresh salad with three visible layers: the bottom layer is green cucumber slices cut thickly with shiny, smooth skin; the middle layer has bright yellow corn kernels scattered evenly; the top layer shows red cherry tomato halves with a glossy surface, mixed with small green herb leaves sprinkled throughout. A wooden spoon rests inside the bowl on the right side, partially submerged in the salad, and everything is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups cucumber (see notes)
1 cup cherry tomatoes
1 8.5 oz can whole kernel corn (drained & rinsed)
1 handful of fresh parsley
4 tablespoons olive oil
Juice of 1 lemon (or lime)
1 tablespoon maple syrup (or honey)
1 teaspoon Dijon mustard
½ teaspoon salt

Instructions

Step 1: Prep the veggies. Wash everything thoroughly. You can peel the cucumber if you like, or leave the skin on. If the cucumber has lots of seeds, scoop them out. Then dice the cucumber, halve the cherry tomatoes, and chop the parsley. Combine all these with the drained corn in a large bowl.
Step 2: Make the dressing by whisking together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and a pinch of pepper in a small bowl or jug.
Step 3: Pour the dressing over the vegetables and corn, then toss gently to coat everything evenly. Taste and if desired, sprinkle an extra ½ teaspoon of salt over the salad before serving to enhance the flavors.

Tips & Variations

For a little extra crunch, add finely sliced red onion or a handful of toasted pine nuts.
Substitute fresh corn for canned when in season for a sweeter, fresher taste.
Use lime juice instead of lemon for a slightly different citrus flavor.
Add crumbled feta cheese for a creamy, salty contrast.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the cucumber to release juice over time, so give the salad a gentle toss before serving again. It’s best enjoyed fresh, but leftovers can be eaten cold or at room temperature.

How to Serve

A white scalloped bowl holds a colorful salad with three visible layers: the first layer is bright yellow corn kernels, the second layer has sliced green cucumbers with a fresh texture and visible seeds, and the third layer consists of halved and whole red cherry tomatoes with a shiny surface. Small green herb leaves are sprinkled throughout the salad. A wooden spoon rests inside the bowl, partly under some cucumber slices. The bowl sits on a white marbled surface next to a clear glass and a light gray cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours in advance and refrigerate it. Keep in mind that the cucumbers may become a bit watery the longer it rests.

What can I use instead of maple syrup?

Honey is a great natural substitute for maple syrup in the dressing, providing a similar sweetness and texture.