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This cucumber and fire roasted corn salad is an easy, fresh-tasting summer salad. It comes together in minutes and is sure to become a crowd pleaser. An even easier vinaigrette with Indian inspired flavors seals the deal.
Have you ever roasted corn directly on a fire? Not a grill, not the oven, but live, direct fire. It is life changing! The deep charred flavor that you get on the corn is unmatched. Mix this freshly fire roasted corn with summer goodies like cucumber and tomatoes and dress with a light vinaigrette - and you've got yourself a winner! Cucumber and Fire Roasted Corn Salad, that is.
There’s something about rainy weather and fresh fire roasted corn that is very deeply ingrained in the memories of my childhood. Street vendors selling corn roasted on a coal fire, airing it out with a hand fan, bright red amber rising and those small popping sounds escaping from the corn cobs. Aah..nostalgia. A sprinkle of spicy masala and a big squeeze of lime is the magic touch before they hand you the hot corn on the cob tucked in a “boat” made of corn husk. This spice mix or masala and lime juice is the inspiration behind the vinaigrette of this cucumber and fire roasted corn salad.
I ended up adding tomatoes for a burst of freshness and super thinly sliced red onions for some crispness and crunch in addition to the cucumbers.
As is the case with this cucumber salad, this cucumber and fire roasted corn salad is also fresh, crunchy, and super easy. It really is summer in a bowl. The first time I made it, I actually ate almost half a bowl full that was supposed to be for the entire family. Shameless confession here. It's great for outdoor parties and potlucks. You can enjoy it as such or as a side or topping for grilled meats etc.
Recipe run down:
Only use fresh, juicy sweet corn for this recipe. Though I usually tell you all to be flexible with some swapping of ingredients, this is non-negotiable. Corn is the star of this dish and you do not want to use canned, frozen or lord know any other kind of corn here. Shuck the corn and flame roast it either on a stove or a fire pit. If you do not have access to either of these, then go grill it. There, I said it! Grill pan or outdoor grill will work.
Cut the kernels off of the cob as well as cut the tomatoes and cucumber and thinly slice the onions. Dump everything in a big mixing bowl. For the vinaigrette, finely chop some cilantro and mint and add to a mason jar or a mixing cup. Add lime juice, salt, black pepper, chaat masala and extra virgin olive oil. Whisk or shake until emulsified. Add this vinaigrette to the veggies, give a toss and check for seasoning. Your cucumber and fire roasted corn salad is ready. Chill until serving.
Here’s your handy dandy printable:
Cucumber and Fire Roasted Corn Salad with Indian Style Vinaigrette
- 2 ears of corn shucked
- 1 english cucumber cubed
- ½ pint cherry tomatoes halved see notes
- ¼ cup thinly sliced red onion
For the vinaigrette:
- 4-5 sprigs cilantro leaves stripped and chopped
- 5-6 leaves mint cut into thin ribbons
- Salt and fresh cracked black pepper to taste
- 1 teaspoon chaat masala
- 1 lime juiced
- 1 tablespoon extra virgin olive oil
- Shuck the corn cobs and roast on a flame until lightly charred all over, about 2-3 minutes.
- Using a sharp knife, slice the kernels off the cob into a deep mixing bowl.
- Add prepped cucumbers, tomatoes and red onions into this mixing bowl.
- Add all the vinaigrette ingredients to a mason jar or mixing cup and shake/whisk until emulsified.
- Mix the vinaigrette with the chopped salad ingredients in the mixing bowl.
- Toss together, check for seasoning and transfer to a serving bowl.
- Chill until ready to serve.
Looking for Other Fun Summer Salads? Here are some of TKD Favorites:
If you make this cucumber and fire roasted corn salad with Indian style vinaigrette, please leave a comment and/or give this recipe a rating! I love to hear from you guys. And if you do make this recipe, don’t forget to tag me on Instagram and Facebook! I love to look through your creations!!
Love – Vaishali
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