Sweet Corn, Tomato and Cucumber Salad

(from kylerhea’s recipe box)

“This cool and refreshing salad has the consistency of a chunky salsa, but without the heat. Top-notch summer corn will supply plenty of sweetness without sugar.

Source: EO Seed Catalog

Serves 6 people

Categories: Corn, Cucumbers, EO Seed Catalog, June2018, Salads, Tomatoes


  • 6 large ears of CORN (3 cups)
  • 2 lg ripe TOMATOES, seeded and chopped in 1/2" cubes
  • 1 medium CUCUMBER, chopped in 1/2" cubes
  • 1 small ONION, finely chopped
  • 1/3 cup finely chopped CILANTRO
  • 2 Tbs fresh LEMON or LIME juice
  • 2 Tbs Basic VINAIGRETTE
  • SALT and freshly ground BLACK PEPPER


  1. Cut each ear in half. Place CORN in a large pot and add 2" cold water. Bring to a boil and cook until tender, about 5 minutes. Drain and cool the CORN. Stand each ear on end, and cut the kernels. Combine CORN, TOMATOES, CUCUMBER, ONION, PARSLEY and CILANTRO in a large bowl. Add the LEMON juice and toss with VINAIGRETTE. Season with SALT and PEPPER. Cover and refrigerate until chilled, at least 2 hours and up to overnight. Serve chilled.

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