This easy corn salad recipe is bursting with flavor and crunch, thanks to mini cucumbers and grape tomatoes. I love using mini cucumbers in this recipe because their tender skins give them the perfect crunch and taste. This salad tastes so fresh and summery. And it’s naturally gluten-free, which makes it a big win.
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Try my gluten-free corn casserole or avocado corn salad for more delicious corn recipes.
How to Make This Easy Corn Salad Recipe:
Cook corn on the cob by boiling, grilling, or air frying. I love cooking my corn on the cob in my air fryer. It’s so easy. While the corn is cooking, cut up the grape tomatoes, mini cucumbers, and red onion.
Once the corn is cool enough to hold, cut the corn off the cob. (around 3 cups)
Place corn, chopped tomatoes, diced mini cucumbers, and chopped red onions in a medium mixing bowl.
In a small bowl, mix together olive oil, apple cider vinegar, basil, salt, and pepper. Pour this mixture into the corn salad and gently stir until it’s all combined.
It can be served right away or chilled.
More gluten-free salads
Easy Corn Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Sides
- Diet: Gluten Free
Description
This easy corn salad is bursting full of flavor and crunch with its mini cucumbers and grape tomatoes.
Ingredients
- 6 ears of corn*
- 1 pint grape tomatoes, cut in half
- 2 mini cucumbers, chopped
- ¼ cup small-diced red onion
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- ½ teaspoon dried basil or 2 tablespoons chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook corn on the cob. Boil, grill, or air fry.
- Once the corn is cool enough to hold, cut the corn off the cob. (this will be around 3 cups)
- Place corn, chopped tomatoes, diced mini cucumbers, and chopped red onions in a medium mixing bowl.
- In a small bowl, mix together olive oil, apple cider vinegar, basil, salt, and pepper. Pour this mixture into the corn salad and gently stir until well combined.
- It can be served right away or chilled.
Notes
*6 ears of corn will yield about 3 cups. For canned corn use two 15 0z cans. For frozen corn cook 3 cups and allow it to cool.
Nutrition
- Serving Size: 1/2 cup
- Calories: 136
- Sugar: 8.4 g
- Sodium: 164.2 mg
- Fat: 5.1 g
- Carbohydrates: 23 g
- Protein: 4.1 g
- Cholesterol: 0 mg
Louellen Lawson
Delish.
Shalyn
Very good! This recipe was perfect as a side dish to take to a Thanksgiving meal where I wouldn’t have access to a stove or oven. I made it the night before, packed it in the cooler and it tasted great the next day. It was a nice way to get healthy, fresh veggies on our plates.