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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.
This Corn Cucumber Tomato Salad has everything you could possibly need on a hot day: sweet, crisp, and refreshing summer produce tossed in a light and bright dressing. It’s tangy, cooling, and a little spicy in the best way. Bring it with you to the BBQ or make it ahead of time for easy meals all week!
Table of Contents
A Fresh Take on Esquites
This Tomato Cucumber Corn Salad may look like your ordinary vegan corn salad, but it’s so much more than that! It’s loosely inspired by esquites, a popular Mexican street food that tosses grilled corn, mayo, lime, chili, and cheese together. Lucky for us, those same crave-worthy flavors are a perfect fit here!
My take on this summery snack keeps the lime, chili, and (vegan) cheese, but it leans lighter and tastes more refreshing thanks to juicy tomatoes, crunchy cucumber, and a punchy agave-lime vinaigrette. I like to think of it as my Tomato Basil Cucumber Salad’s spicier, bolder cousin, with peak seasonal produce at the front and center.
I highly recommend serving it with pita chips or tortilla chips for a chunky salsa-style snack, or bring it with you to the BBQ or potluck! It pairs perfectly with everything off the grill.
What You Need for This Dairy-Free Corn Salad
While most of the ingredients are right in the name, you also need a handful of other fresh ingredients and simple seasonings to round out the flavors. Here’s everything else you’ll need:
- Corn: if you’re lucky enough to drive by a roadside corn stand in the summer, pick up a few fresh ears for this salad. Fresh corn is my personal favorite here because it’s usually much sweeter and juicier than canned or frozen kernels.
- Tomatoes: use cherry tomatoes for bite-sized bites of sweetness or chop up a few Roma tomatoes instead.
- Cucumber: a hothouse (English) cucumber is great here, or you can opt for a Persian cucumber for an extra crunchy texture. No need to peel the cucumbers ahead of time—the skin is thin enough to eat.
- Jalapeños: seeds and ribs removed to keep things flavorful without too much fire.
- Feta Cheese: you’d usually find feta or Cotija cheese in esquites, but here, we’re using dairy-free feta to keep the salad vegan. I recommend using a crumbly store-bought vegan feta to mimic the creamy texture and salty bite (homemade tofu feta will work, but it isn’t the best option).
- Salad Dressing: this zippy, balanced blend of avocado oil, fresh lime juice, agave, chili flakes or ground chili powder, and salt ties the whole salad together. Fresh lime juice is really special here and helps every bite shine, but go ahead and use lemon juice if that’s all you have on hand.
How to Make a Corn Cucumber Tomato Salad
- Add the salad dressing ingredients to a jar, seal with a lid, and shake until it’s emulsified.
- Add the corn, tomatoes, cucumber, green onion, jalapeños, and feta to a large bowl. Pour the dressing over the salad and toss to combine.
- Chill the salad in the fridge or serve it right away. Enjoy!
Caitlin’s Cooking Tips
- How to safely cut corn kernels off the cob: Start by peeling the husk, snapping off the stem, and removing as much of the silk as you can (a quick rub with a dish towel helps). Place a small bowl upside down inside a larger bowl. Stand the cob upright on the smaller bowl and carefully slice downward with a sharp knife. The larger bowl will catch all of the loose kernels.
- No soggy salads allowed! Keep in mind that the tomatoes and cucumbers will release their juices over time and settle at the bottom of the bowl, making your salad soggy. To keep them firm and crisp a little longer, sprinkle a pinch of salt over the chopped cucumbers and tomatoes, set them aside for 10 minutes, and blot away any excess water with paper towels before adding them to the bowl.
- Chill the salad before serving. While you can technically serve this salad right away, it tastes even better after a quick 15-minute chill in the fridge. The flavors will mingle and taste so much better! Just don’t let it sit much longer, or else the cucumbers and tomatoes will start to soften.
Serving Suggestions
This corn salad is one of my favorite summer potluck dishes. Whether we’re grilling up these Mushroom Veggie Burgers and these Pesto Tofu Sliders, or serving these BBQ Tempeh Tacos and these BBQ Sweet Potato Tofu Tacos, I love pairing the salad with tortilla chips for a chunky, salsa-style starter guests can munch on before the main event.
It’s also a standout side dish! Its fresh, cooling crunch balances savory mains, like these Vegan Stuffed Peppers and these BBQ Jackfruit Sandwiches, so well.
And in the rare case I have leftovers, I’ll use them as a topping on quick and nutritious lunch bowls, like these Chipotle Black Bean Burrito Bowls and these Smoky White Bean Bowls with Roasted Vegetables.
If you’re looking for more summer corn recipes, you’ll also love this Pan-Grilled Corn Salsa, this Grilled Romaine & Charred Corn Salad, and this Summer Corn Chowder!
How to Store Leftover Corn Salad
Transfer the extra corn salad to an airtight container and store it in the refrigerator for up to 4 days. I recommend eating it sooner rather than later because the veggies will release moisture and make the salad soggy.
If you’d like to make this salad ahead of time, you can chop the vegetables and make the dressing up to 1 day in advance. Store everything separately in airtight containers in the fridge, then toss it all together just before serving to keep things crisp and vibrant.
Substitutions and Variations
- Grilled Corn Option: Try grilling the corn on the cob until the kernels have lightly blackened. The smoky, charred notes make the salad feel extra special.
- Green Onion Substitute: Chopped chives or very finely minced red onion work just as well. Go lighter on red onion since it can overpower the other flavors.
- Optional Extra Veggies: Feel free to add some bulk to this meal with chopped avocado, diced bell peppers, or a handful of fresh cilantro. Grilled zucchini or charred poblano peppers would also make delicious additions.
- Add Protein: Turn this corn salad into a light lunch or dinner by adding a can of drained and rinsed black beans, or by topping it with my Crispy Tofu or this Smoky Tempeh.
Recipe FAQs
I personally love this salad with fresh corn sliced off the cob, but canned or frozen corn kernels also work. Remember to drain the juices from the canned corn and to thaw the frozen corn kernels, then dry them well with paper towels before making the salad.
The jalapeños and chili flakes give it a nice kick, but the heat is totally customizable. For a milder version, you can skip the jalapeños and/or chili flakes altogether. Or, if you want more heat, leave the seeds in your jalapeño, swap the jalapeño for a spicier serrano pepper, or add cayenne or hot sauce to the dressing.
I highly recommend serving this salad cold because the refreshingly crisp textures of the cucumber and tomatoes don’t hold up well to heat. Either eat it as soon as it’s assembled or after chilling it in the fridge.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Corn Cucumber Tomato Salad
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.
Recipe 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.
