A simple corn, cucumber & tomato salad made with the freshest garden produce that really lets each ingredient shine! Crunchy cucumber, fresh sweet juicy tomato and sweet corn tossed in a tangy, creamy Tajin ranch dressing. Stir in some fresh chopped basil if you have it for a bit of extra joy. Your eyes will feast on the gorgeous colors and your taste buds will be dancing!
Really, this salad is a riff on another cucumber corn salad I posted years ago that my blog visitors really love. Adding sweet juicy tomatoes seemed like the right thing to do here.
The only trick to this salad is to use fresh garden tomatoes, young, tender yet crunchy cucumbers and the sweetest sweet corn you can find. The creamy dressing is a simple 5-minute blend (or whisk) that makes my mouth water every time I think of it. I’ve been dipping everything I can think of in that dressing … until I thought to toss it with my cucumbers, tomatoes & corn to make this salad. And now I love it even more.
The little bit of magic that takes the dressing from regular ranch to spectacular is the chile lime Tajin seasoning. Most people use Tajin on fruit, especially watermelon. It is fabulous on watermelon – and sweet corn. So I thought I would try adding it to my ranch. And I have thanked myself for that little stroke of inspiration ever since!
I know, it’s October. While everyone else is diving into pumpkin spice and soups, I’m still reveling in the last of my garden produce. I do NOT like to let go of summer and say goodbye to my garden, my happy place. I often go out and just sit amongst my plants. They bring me so much joy and a profound sense of peace. So I plan to savor every. last. moment of garden goodness! Today I picked all the veggies from the garden. Usually, I feel sad when I do this. I see the blossoms on the tomatoes and peppers, wanting to make more tomatoes, more peppers. I left the broccoli to go a little longer because broccoli likes chilly weather. Also, the kale will be fine for another week or maybe two? And I left all the tiny peppers and tomatoes, hoping they can squeeze just a little more growth in this year. But if they don’t, it’s okay. I have way more than I can eat anyway.
And I dug up two basil and two lavender plants, to put into pots and bring them inside. If I can keep these little babies alive, they will bring me joy and delicious fresh flavor all winter long.
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Corn, Cucumber & Tomato Salad: fresh, simple and fantastic
- Prep Time: 10 min
- Total Time: 10 min
- Yield: 1 – 2 servings 1x
- Category: Salad
- Method: Chopped
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Tajin Ranch dressing (makes more than you’ll need)
- 1/4 cup Greek yogurt or cottage cheese
- 1/4 cup mayonnaise
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon Italian seasoning
- 1/4 – 1/2 teaspoon Tajin (or to taste)
- A bit of milk, as needed to thin the dressing
For the salad:
- 3/4 cup leftover cooked sweet corn, cut off the cob
- 1 cup chopped cucumber
- 1 cup chopped sweet tomato (or halved cherry tomatoes)
- 1 – 2 Tablespoons of dressing
- A light sprinkle of bacon salt – store bought or use this recipe – or use regular salt
- Optional: fresh basil leaves
Instructions
- If using Greek yogurt in the dressing, whisk together all the dressing ingredients in a small bowl. If using cottage cheese, use a mini food processor or small blender cup to blend together the ingredients until smooth. Taste and adjust the Tajin to your liking.
- Toss the cucumber, corn and tomato together in a bowl. Add the dressing, sprinkle lightly with bacon salt and stir to coat. For extra flavor, stir in some fresh chopped basil. Enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
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