Best Corn Cucumber And Tomato Toss Recipes

Corn, Cucumber and Tomato Toss image

Provided by Parsley

Categories Corn

Time 10m

Yield 5 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
2 -3 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
2 tablespoons chopped cilantro
2 cups fresh corn, cooked and cooled
3 large tomatoes, seeded and diced
2 medium cucumbers, seeded and diced
1/2 cup diced red onion (optional)

Steps:

For dressing: In a small bowl, whisk together olive oil, red wine vinegar, sugar, salt, pepper and cilantro. Set aside.
For salad: In a large bowl, combine corn, tomatoes and cucumber (and optional red onion).
Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 188.4, Fat 11.9, SaturatedFat 1.7, Sodium 250.2, Carbohydrate 20.9, Fiber 3.6, Sugar 7.3, Protein 3.8

Roasted Corn and Cucumber Tomato Salad image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 ears corn, shucked
1 tablespoon plus 1/2 teaspoon olive oil, divided
1 cup seeded and diced English cucumber
1 cup grape tomatoes, halved
1/4 cup finely diced red onion
1 1/2 teaspoons red wine vinegar
3/4 teaspoon smoked paprika
Salt and pepper

Steps:

Heat a grill pan or outdoor grill to medium heat. To roast the corn, rub the shucked ears of corn with 1/2 teaspoon olive oil, reserving the remaining oil to dress the salad. Place the corn on the grill and cook, turning often, until the corn is slightly charred and still crisp, 8 to 10 minute. Remove from the heat and cool briefly.
Cut the kernels off the cob and place in a large bowl. (Two cobs of corn should yield 1 1/2 to 2 cups of kernels.) Add the cucumber, tomatoes, red onion, remaining 1 tablespoon olive oil, red wine vinegar, smoked paprika and salt and pepper, to taste. Toss to combine.

Corn, Tomato & Cucumber Salad image

Provided by JackieOhNo

Categories Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil and vinegar dressing
2 tablespoons Dijon mustard
2 teaspoons Tabasco jalapeno sauce
1 large cucumber, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices, about 3 cups
1 (12 ounce) package frozen corn, thawed
2 3/4 lbs tomatoes, cut into wedges
1/2 cup thinly sliced scallion
1/4 cup chopped fresh parsley
1 jalapeno pepper, seeded, ribs removed, minced (optional)