If you’re craving a vibrant, crisp, and utterly refreshing dish, the Fresh Corn Salad with Cherry Tomatoes, Cucumbers, and Herbs Recipe is an absolute must-try. This salad bursts with juicy sweetness from fresh corn, tangy brightness from cherry tomatoes, and a cool crunch from cucumbers, all beautifully tied together with fresh herbs and a simple vinaigrette. It’s a perfect harmony of textures and flavors that feels like a celebration of summer in every bite, and once you try it, you’ll wonder how you ever enjoyed a salad without it!
Ingredients You’ll Need
The magic of this Fresh Corn Salad with Cherry Tomatoes, Cucumbers, and Herbs Recipe lies in its fresh, quality ingredients. Each one plays a crucial role from delivering sweetness and crunch to lending a touch of acidity and herbaceous flair, crafting a salad that’s balanced and full of life.
- Corn kernels (3 cups): Fresh is best, either boiled or grilled, for that sweet, juicy base.
- Cherry tomatoes (1 cup): Quartered to release their bright, tangy juices that complement the corn beautifully.
- Sliced cucumber (1 cup): Adds a cool crunch and refreshing contrast.
- Finely diced red onion (¼ cup): Offers a mild sharpness that lifts the entire flavor profile.
- Olive oil (3 tablespoons): A smooth, fruity fat that helps marry all ingredients together.
- Apple cider vinegar (3 tablespoons): Brings a gentle tanginess that brightens every component.
- Kosher salt (½ teaspoon): Enhances flavors without overpowering.
- Black pepper (¼ teaspoon): Adds a subtle warmth and depth.
- Chopped fresh parsley (1 tablespoon): Or substitute with cilantro, basil, or dill depending on your preference for that herbaceous finish.
How to Make Fresh Corn Salad with Cherry Tomatoes, Cucumbers, and Herbs Recipe
Step 1: Cook the Corn
Start by bringing a large pot of salted water to a boil. Add the corn and cook for just 3 to 4 minutes until the kernels turn a vibrant, bright yellow. This quick cook keeps the corn tender but crisp. Alternatively, grilling the corn adds a fantastic smoky note that pairs wonderfully with the other fresh ingredients. Once cooked, drain and allow the corn to cool completely before proceeding.
Step 2: Remove Kernels from the Cobs
With a sharp knife, carefully slice the kernels off each cooled cob. This step requires patience, but it’s worth it for the fresh, juicy kernels that form the base of your salad. Take care to get as close to the cob as possible so no kernels go to waste.
Step 3: Combine the Fresh Ingredients
In a large bowl, toss together the sweet corn kernels, quartered cherry tomatoes, sliced cucumbers, and finely diced red onion. Watching these colorful veggies come together is a joy and ensures each bite is packed with exciting flavors.
Step 4: Dress the Salad
Drizzle the olive oil and apple cider vinegar evenly over the veggie mix. These simple dressing ingredients are key to bringing brightness and smooth texture to the salad.
Step 5: Season and Toss
Sprinkle in kosher salt and black pepper to taste. Don’t be shy here — seasoning really elevates your salad and balances all those fresh flavors. Toss gently until everything is well combined and glossy with the dressing.
Step 6: Add Fresh Herbs and Final Toss
Just before serving, sprinkle chopped fresh parsley (or your choice of herbs like cilantro, basil, or dill) over the salad, then give it one final gentle toss. The herbs infuse the salad with an aromatic, garden-fresh hit that turns good into unforgettable.
How to Serve Fresh Corn Salad with Cherry Tomatoes, Cucumbers, and Herbs Recipe
Garnishes
For an extra touch, try topping your salad with a sprinkle of crumbled feta or goat cheese to add creamy tang, or a handful of toasted pine nuts for a delightful crunch. A wedge of lemon on the side invites diners to add fresh zest at the table, enhancing the brightness.
Side Dishes
This salad pairs wonderfully with grilled meats like chicken, fish, or steak, making it an ideal side for summer BBQs and dinner parties. You can also enjoy it alongside crusty bread for a light lunch or bring it as a vibrant dish to any picnic or potluck.
Creative Ways to Present
Serve the salad in a hollowed-out bell pepper or a bowl crafted from a hollowed cucumber for a playful presentation. You can also layer it over a bed of mixed greens to turn it into a hearty main-course salad that wows guests visually and palate-wise.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fresh Corn Salad with Cherry Tomatoes, Cucumbers, and Herbs Recipe in an airtight container in the refrigerator. It stays fresh and crisp for up to 2 days, but you’ll want to toss it again just before serving to redistribute the dressing and herbs.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the high water content in the vegetables, which would become mushy and watery upon thawing.
Reheating
Since this salad is served chilled or at room temperature, there’s no need for reheating. If anything, letting it sit at room temperature for 15 minutes can help the flavors meld even more perfectly!
FAQs
Can I use frozen corn instead of fresh corn?
While fresh corn is recommended for the best texture and sweetness, you can use thawed frozen corn in a pinch. Just make sure to drain it well to avoid excess moisture making your salad soggy.
What other herbs work well in this salad?
Parsley is classic, but cilantro, basil, and dill each add their own unique, fresh twist. Feel free to mix them or pick your favorite to complement the other flavors.
How can I make this salad vegan and gluten-free?
The salad is naturally vegan and gluten-free as is, making it great for a variety of dietary preferences without any modifications needed.
Is it possible to add protein to this salad?
Absolutely! Adding grilled chicken, shrimp, or even chickpeas can turn this vibrant salad into a satisfying main course perfect for lunch or light dinner.
Can I prepare this salad in advance for a party?
Yes, prepare up to a day ahead but wait to add the fresh herbs and dressing until just before serving to keep everything tasting bright and fresh.
Final Thoughts
You really can’t go wrong with this delightful Fresh Corn Salad with Cherry Tomatoes, Cucumbers, and Herbs Recipe. It’s a celebration of freshness and simplicity, perfect for brightening any meal or gathering. I encourage you to give it a try—you’ll find it quickly becomes one of your favorite go-to summer salads that friends and family will keep asking you to make.
Print
Fresh Corn Salad with Cherry Tomatoes, Cucumbers, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free, Vegan
Description
This Fresh Corn Salad is a vibrant and refreshing dish perfect for summer gatherings or a light meal. It features tender cooked corn kernels combined with juicy cherry tomatoes, crisp cucumbers, and zesty red onions, all tossed in a tangy apple cider vinegar and olive oil dressing. Garnished with fresh herbs, this salad is quick to make and bursting with flavor.
Ingredients
Vegetables
- 3 cups corn kernels (about 4 cobs of corn)
- 1 cup cherry tomatoes, quartered
- 1 cup sliced cucumber
- ¼ cup finely diced red onion
Dressing
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar (or rice vinegar)
- ½ teaspoon kosher salt (more to taste)
- ¼ teaspoon black pepper
Garnish
- 1 tablespoon chopped fresh parsley (or substitute with cilantro, basil, or dill)
Instructions
- Cook the corn: Bring a large pot of salted water to a boil. Add the corn cobs and cook for 3 to 4 minutes, or until the kernels turn bright yellow. Alternatively, you can grill the corn for a smoky flavor.
- Cool and remove kernels: Drain the corn and allow it to cool completely. Using a sharp knife, carefully cut the kernels off the cob into a large bowl.
- Combine vegetables: Add the quartered cherry tomatoes, sliced cucumber, and finely diced red onion to the bowl with the corn kernels.
- Prepare the dressing: Drizzle the olive oil and apple cider vinegar over the vegetable mixture.
- Season the salad: Sprinkle the kosher salt and black pepper over the salad ingredients, then toss well to evenly combine all components.
- Add fresh herbs and serve: Just before serving, sprinkle the chopped fresh parsley (or your preferred herb) on top and toss gently once more to incorporate.
Notes
- For extra flavor, grill the corn instead of boiling to add a smoky taste.
- You can substitute apple cider vinegar with rice vinegar or white wine vinegar if preferred.
- Herbs like cilantro, basil, or dill can be used interchangeably depending on your taste preference.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- To make it vegan and gluten-free, this recipe already fits perfectly.
