Description
A refreshing and creamy summer salad featuring tender corn kernels, crisp cucumbers, juicy cherry tomatoes, and a tangy, spicy dressing topped with feta cheese and cilantro. Perfect as a light side dish or a vibrant picnic addition.
Ingredients
Scale
Vegetables and Toppings
- 2 cups Fresh Corn Kernels (canned corn can be substituted)
- 1 large Cucumber (English preferred, diced)
- 1 cup Cherry Tomatoes (halved, can substitute with grape tomatoes)
- 1/4 cup Red Onion (finely chopped)
- 1/2 cup Feta Cheese (crumbled, can substitute with goat cheese or omit)
- 1/4 cup Cilantro (chopped, can omit if not preferred)
Dressing
- 1/2 cup Mayonnaise (can substitute with Greek yogurt)
- 1/2 cup Sour Cream (can replace with additional Greek yogurt)
- 2 tablespoons Lime Juice (can substitute with lemon juice)
- 1 teaspoon Chili Powder (adjust to taste)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Cook the Corn: Bring a large pot of water to a boil over medium-high heat. Add the fresh corn kernels and cook for 5-7 minutes until they are tender yet still crisp. Drain the corn and rinse under cold water to stop the cooking process and cool them down.
- Prepare Vegetables: In a mixing bowl, combine the cooled corn, diced cucumber, halved cherry tomatoes, and finely chopped red onion. Stir gently using a spatula to mix the ingredients evenly without bruising the vegetables.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, fresh lime juice, chili powder, salt, and pepper until smooth and creamy. Adjust seasoning as needed to balance tanginess and spice.
- Toss the Salad: Pour the creamy dressing over the mixed vegetables and gently fold it in using a spatula until all the ingredients are well coated with the dressing.
- Garnish and Serve: Just before serving, sprinkle crumbled feta cheese and chopped cilantro over the top for added flavor and freshness.
Notes
- Canned corn may be used as a convenient alternative to fresh corn.
- For a lighter version, substitute mayonnaise and sour cream with Greek yogurt.
- Adjust chili powder according to your preferred level of spiciness.
- Omit cilantro if you do not like its flavor.
- This salad is best served chilled and can be prepared a few hours in advance for the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: Street Corn Salad, Creamy Cucumber Salad, Summer Salad, Corn Salad with Feta, Refreshing Salad
