Like so many of my summer recipes, this was created out of an urgent need to feed a large group of hungry friends on Fire Island. It’s now tradition to rent a house on Fire Island during the summer, and I of course insist on being in charge of the kitchen. I am that mom who finds washing dishes closer to the ocean and staring out the window longingly as I scrub relaxing.
This salad is always the first dish I make when we arrive on the island. It’s a crowd pleaser, embraces the best of summer produce, and leftovers make a great lunch the next day so make extra!
Watch me make this recipe on Instagram!
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Summer Corn Tomato Cucumber Salad
What You’ll Need
- 5 ears of corn
- 18 oz of cherry tomatoes
- 2 large cucumbers
- 2 handfuls of fresh basil
- 2 handfuls of fresh cilantro*
- 1/3 cup lime juice
- 1/3 cup olive oil
- 2 tablespoons spicy brown mustard
- Salt
- Pepper
- Red pepper flakes
- 2 avocados, optional
What You’ll Do
- Cut up all the veggies! Slice kernels off your corn into a big bowl, slice your tomatoes in half (lengthwise), cut your cucumbers in half (lengthwise), then those halves into long strips (lengthwise) then into cubes.
- Avocados are optional but highly recommended here. I always throw them in if I happen to have some ripe ones on-hand as they add a nice creaminess to the salad! Cut cross sections in both directions across the avocado halves, then scoop out with a spoon.
- Place all the veggies into the bowl of corn and set aside.
- Note: the corn in this recipe is not cooked. Raw corn is edible and delicious!
- Grab your magic bullet or blender and throw in 1 handful of fresh basil, 1 handful of fresh cilantro, ⅓ cup lime juice , ⅓ cup olive oil, 2 tablespoons spicy brown mustard, salt, pepper, and red pepper flakes. Blend until smooth. Adjust flavors to your liking.
- Loosely chop up the last handfuls of cilantro and basil. Add the herbs to the bowl along with more salt, pepper, and red pepper flakes and stir to combine. Sometimes I squeeze a little extra lime juice into the bowl for some extra tart sass!
- Serve room temperature or chilled. Same day is best.
Enjoy!
*If cilantro isn’t your thing, use fresh mint instead.
Make It Step By Step With Me:
Please to introduce you to our esteemed cast!
1. Cut the kernels off your corn into a big bowl.
2. Slice your tomatoes in half lengthwise.
3. Cut your cucumbers in half lengthwise (use a spoon to remove seeds), cut those halves into long strips lengthwise, then into cubes.
4. Avocados are optional but highly recommended here. I always throw mine if I happen to have some ripe ones on-hand as they add a nice creaminess to the salad! Cut cross sections in both directions across the avocado halves, then scoop out with a spoon.
5. Place all veggies into the bowl with corn and set aside.
6. Grab your magic bullet or blender and throw in 1 handful of fresh basil, 1 handful of fresh cilantro, ⅓ cup lime juice , ⅓ cup olive oil, 2 tablespoons spicy brown mustard, salt, pepper, and red pepper flakes.
7. Blend until smooth. Adjust flavors to your liking.
8. Add dressing to bowl.
9. Loosely chop up the last handfuls of cilantro and basil.
10. Add herbs to the bowl along with more salt, pepper, and red pepper flakes. Stir to combine.
11. She’s gorgeous. Grab a spoon and give her a taste. Sometimes I squeeze a little extra lime juice into the bowl for some extra tart sass if she needs it!
Serve room temperature or chilled. Same day is best.
Enjoy!
