Corn Cucumber Tomato Salad
This esquites-inspired Corn Cucumber Tomato Salad tosses sweet corn, tomatoes, cucumbers, and jalapeños in a simple lime-agave dressing, giving you a refreshing summer snack or side dish in minutes. Vegan and Gluten-Free.
Servings 4 servings
Ingredients
For the Dressing:
- 3 tablespoons avocado oil
- 2 tablespoons lime juice
- 1 teaspoon agave
- 1/4-1/2 teaspoon ground chili or chili flakes optional; omit for mild heat
- 1/2 teaspoon kosher salt
For the Salad:
- 3 ears corn shucked and kernels removed from cob
- 1 pint cherry tomatoes, cut in half
- 1/2 hothouse cucumber diced
- 3 green onions ends trimmed and sliced
- 2 jalapeños seeds removed and finely diced
- 1/3 cup feta cheese; I used dairy-free
- 1/4 chopped basil or cilantro
Instructions
- Make the Dressing: Add the oil, lime juice, agave, chili flakes (if using), and salt to a small glass jar. Seal well and shake until emulsified; set aside.
- Combine: Add the corn, tomatoes, cucumber, green onion, jalapeños, and feta to a large bowl. Pour the dressing over the salad and toss until combined.
- Serve & Store: Place in the fridge for 15 minutes to chill, or serve immediately with chips or as a side salad. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- This corn salad is packed with summer produce and loosely inspired by esquites, a popular Mexican salad Refreshing as a side salad, or serve with chips for a chunky dip! You can even top it with your favorite protein for a light lunch or dinner.