Street Corn Creamy Cucumber Salad
A refreshing and creamy salad that combines sweet corn, crisp cucumbers, and flavorful dressing, perfect for summer picnics and barbecues.
Ingredients
Main Ingredients
- 2 cups fresh corn kernels Can substitute with canned corn
- 1 medium cucumber English cucumbers recommended
- 1 cup cherry tomatoes Grape tomatoes can be substituted
- 1/2 medium red onion Use green onions for milder taste
- 1 cup feta cheese Can substitute with goat cheese or omit
- 1/4 cup cilantro Can omit if not preferred
Dressing
- 1/3 cup mayonnaise Greek yogurt can be used for a lighter option
- 1/3 cup sour cream Can substitute with more Greek yogurt
- 2 tablespoons lime juice Lemon juice serves as a good substitute
- 1 teaspoon chili powder Adjust to preferred heat level
- to taste salt
- to taste pepper
Instructions
Preparation
- Begin by cooking the corn kernels if using fresh corn. You can boil, steam, or grill them until tender.
- Let the corn cool to room temperature.
- While the corn cools, chop the cucumber, cherry tomatoes, and red onion.
Mixing Ingredients
- In a large bowl, combine the corn, cucumber, tomatoes, onion, and cilantro.
- In a separate small bowl, mix the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Adjust the seasoning to taste.
- Pour the dressing over the vegetable mixture and stir gently to combine.
- Finally, sprinkle the feta cheese over the top and fold it in carefully.
Notes
Serve this salad chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to three days. For freshness, add the dressing right before serving.