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Home » Healthy Salad Recipes

Simple Corn Salad with Cucumber, Tomato and a Smoked Paprika Dressing

Published: Aug 25, 2021 · Modified: Apr 22, 2022 by Chef Tripti · This post may contain affiliate links

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Smoky, crunchy and zingy. Serve this corn salad as a barbecue side dish or on its own with flat bread.

Another great looking salad packed with seasonal summer produce. Roasted sweetcorn, cucumber and cherry tomatoes coupled with the tangy and smokey paprika dressing adds so much flavour to this salad and gives it a great barbecue vibe.

Jump to:
  • Corn Salad - Perfect Barbecue Side Dish
  • How-To Video
  • 📖 Recipe
  • Recipe Notes
  • Pickled Onion Method
A plate of grilled sweetcorn salad with cucumber and tomato and pickled onion.
Roasted Sweetcorn Salad With Cucumber,Tomato and Smoked Paprika Dressing

Corn Salad - Perfect Barbecue Side Dish

I love corn in season. In India we used to eat corn, roasted over an open charcoal fire with kala namak and lime juice rubbed on top. So much of our food love comes from the memories it evokes. Perhaps for many of you its the memory of butter slowly melting over the cob. That earthy charred flavour and the sweetness of corn whisks you away to a chilled summer evening barbecue with friends.

This childhood memory of sweetcorn is the inspiration behind my corn salad. In the absence of a coal fire and bearing in mind that not everyone may access to a barbecue, I oven roasted the corn in this recipe.

The roasted sweetcorn, combined together with cool cucumber and heirloom cherry tomatoes gives a salad packed with flavours and textures. The smoked paprika dressing lends itself well to the roasted sweetcorn.

This season, I am championing heirloom tomatoes. Of course, if you can't source heirloom cherry tomatoes, then use another variety. Check out my heirloom tomato Panzanella recipe to learn a bit more about heirloom tomatoes.

If you are planning to take this corn salad to a barbecue or picnic, you can prepare everything in advance and then mixed together with the dressing just before serving for optimum freshness.

How-To Video

Here is a video guide to making the corn salad.

Roasted Corn Salad With Cucumber and Tomato

📖 Recipe

A plate of grilled sweetcorn salad with cucumber and tomato and pickled onion.

Roasted Corn Salad With Cucumber, Tomato and a Smoked Paprika Dressing

Chef Tripti
Get the barbeque vibe with this roasted corn, cucumber and tomato salad.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course barbecue, Salad, Side Dish
Servings 2 people

Ingredients
  

  • 500 gms sweetcorn on the cob 2 medium sized cobs
  • 220 gms cucumber
  • 165 gms cherry tomato
  • 50 gms spinach
  • 40 gms Pickled onion
  • sprigs coriander a few sprigs of coriander
  • salt to taste

Smoked Paprika dressing

  • 25 gms cherry tomato
  • 2 gms garlic 1 small clove
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon maple syrup
  • salt to taste

Instructions
 

  • Preheat oven to 200ºC.
  • Remove the leaves and the corn hair and trim the top and the stem of the corn. Season the corn with salt and olive oil and roast in the oven for 30 to 35 minutes. Turning every 10 minutes or so. I roast the corn directly on the grill and not on a baking tray.
  • While the corn is cooking make the dressing and set aside.
  • Cut the cucumber into round slices, about ¼ inch in size
  • Half the cherry tomatoes.
  • Once the corn is cooked, leave it to cool. once cooled down completely, then cut corn into round chunks about 1 inch width
  • Transfer corn, cucumber and tomato into a bowl and pour over the dressing and mix till dressing is fully incorporated.
  • Serve on a bed of baby spinach. To finish garnish with pickled red onion and coriander sprigs.

Smoked paprika dressing

  • In a blender add, halved cherry tomatoes, garlic, olive oil, apple cider vinegar, maple syrup, salt and smoked paprika and blend till you have a smooth dressing.
Keyword Gluten free, healthy, salad, vegan
Tried this recipe?Please leave a review & rating
Mention @kitchenandotherstories or tag #kitchenandotherstories!

Recipe Notes

Of course, if you have a barbecue, then it's best to roast the corn over the open fire. Whether you use the oven, stove top or a barbecue, its always best to season the corn with salt and a bit of oil before roasting.

To avoid soggy tomatoes and soft cucumber, add them to the corn salad after it has cooled down.

Make the dressing in advance if you wish. You can store it in the fridge for up to three days.

Pickled Onion Method

It is easy to make your own pickled onion. Here's how:

Make Your Own Pickled Onion

Ingredients

  • 50 grams sliced red onion
  • 25 grams of malt vinegar

Method

Slice the onions evenly. Place them inside a sterilised jar and pour over the malt vinegar.

In two hours your pickled onions are ready. They get better after a day.

The pickled onions keep for about two weeks. After this they lose their crunch and colour.

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Comments

    5 from 2 votes

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  1. Pretika Khanna says

    September 05, 2021 at 1:54 pm

    5 stars
    Simple to make but packed with flavour. Love this recipe!

    Reply
    • Chef Tripti says

      September 06, 2021 at 10:31 pm

      Thank you! Am glad you enjoyed it!

      Reply
  2. Sumita khanna says

    September 05, 2021 at 4:14 pm

    5 stars
    Made this salad.was an instant hit with the family.thank you

    Reply
    • Chef Tripti says

      September 06, 2021 at 10:30 pm

      Thank you! That makes me so happy!

      Reply
Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and taste—food with heart and soul.

More about me →

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