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Plant-Based

Cucumber Salsa with Corn and Tomatoes

This trio of cucumbers, corn, and tomatoes adds a fresh snap of color.

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If you’ve been searching for something different than the same-old salsa, we’ve got the answer – and it’s both in-season and endlessly versatile. This Cucumber Salsa with Corn and Tomatoes is a cool taco topping that utilizes some of the best warm-weather produce, like crisp cucumbers and juicy sun-ripened tomatoes. And it’s a great pairing for all different kinds of tacos, from meat-filled to plant-based.

Best of all, you can make this cucumber salsa in advance and keep it in stored in the fridge for up to two days ahead of serving. It’s also great to keep on hand as a crunchy,  fresh topping for recipes that could use a pop of flavor (like your basic grilled chicken or fish) or a snack to munch on with tortilla chips or homemade crispy veggie chips. However you dig into this salsa, its bright and refreshing ingredients will make you feel like it’s summer.

You can pair this fresh salsa recipe with any of your favorite taco fillings, from spicy chicken to baked cod. Try pairing it with these recipes:

Cucumber Salsa with Corn and Tomatoes

Servings
2½ cups
Prep Time
15 min
Cook Time
30 min
Duration
45 min

Ingredients

  • ¼ cup red onion, diced
  • 1 clove garlic, minced
  • 3 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • ½ English cucumber, quartered lengthwise and sliced
  • 1 ear of corn, kernels removed
  • ½ cup cherry tomatoes, quartered
  • 1 small jalapeño, seeded and minced
  • 1 tbsp mint, chopped
  • ¼ tsp salt
  • ⅛ tsp pepper

Preparation

  1. In a small bowl, combine diced red onion and finely minced garlic. Pour lime juice and cider vinegar over the mixture; let stand for 30 minutes.
  2. In a medium bowl, combine English cucumber, kernels from 1 ear of corn, cherry tomatoes, jalapeño, and chopped fresh mint.
  3. Add the onion mixture; toss. Season with salt and pepper.
  4. Serve, or cover and chill.

Note: Salsa will hold for 2 days. Stir, taste and re-season, if needed.