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+ servings
corn salad with avocado and tomatoes

Cucumber Corn Salad

This amazing grilled corn salad is a perfectly spiced, zesty salad that reminds of grilled Mexican corn.
5 from 28 votes
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Course: Salad
Cuisine: Mexican
Keyword: cucumber corn salad, grilled corn, grilled corn salad, how to make grilled corn salad, instant pot corn on the cob
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 17 minutes
Servings: 2
Calories: 213kcal
Author: Sophie

Equipment

  • Instant pot
  • CrispLid
  • Grill

Ingredients

  • 2 cups grilled corn (kernels from two cooked corns)
  • 1 cup diced cucumber (1 large cucumber)
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped or diced avocados
  • 1/4 cup chopped cilantro
  • salt and pepper to taste

Dressing

  • 1/2 cup Cilantro
  • 1 Serrano pepper or jalapeno
  • Juice of 1 Lime
  • 2 tbsp Olive oil or 1/4 cup aquafaba
  • 1/2 tsp Garlic powder
  • 1/2 tsp Maple syrup (optional)
  • Salt and pepper to taste

Instructions

  • Take a large bowl and add all salad ingredients to it. 
    corn salad ingredients
  • Add all dressing ingredients to a blender and blend until a purée is formed. 
    add dressing to the salad
  • Pour salad dressing over the salad and give a good mix.
    Mix salad
  • Adjust salt and pepper if required and top with tortilla strips.
    spicy corn salad
  • Serve immediately.
  • If you want to store the salad, don’t add the dressing. Always add the dressing right before serving.
  • You can refrigerate the grilled corn and the dressing separately for up to three days.

Notes

  • If you want to store the salad, don’t add the dressing. Always add the dressing right before serving.
  • You can refrigerate the grilled corn and the dressing separately for up to three days.

Nutrition

Calories: 213kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 522mg | Fiber: 4g | Sugar: 9g