Street Corn Creamy Cucumber Salad (Printable)

Sweet corn and crisp cucumbers tossed in zesty lime dressing with feta cheese

# What You Need:

→ Vegetables

01 - 2 cups fresh corn kernels (about 3 ears)
02 - 1 medium English cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 medium red onion, finely chopped
05 - 1/4 cup fresh cilantro, chopped

→ Cheese

06 - 1 cup feta cheese, crumbled

→ Dressing

07 - 1/3 cup mayonnaise
08 - 1/3 cup sour cream
09 - 2 tablespoons lime juice
10 - 1 teaspoon chili powder
11 - Salt, to taste
12 - Black pepper, to taste

# Directions:

01 - Bring a pot of water to boil and cook corn kernels for 5 to 7 minutes until tender yet crisp. Drain thoroughly and allow to cool completely.
02 - In a large mixing bowl, combine cooled corn, diced cucumber, halved cherry tomatoes, chopped red onion, and fresh cilantro.
03 - Whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper in a small bowl until smooth and well combined.
04 - Pour dressing over vegetable mixture and toss gently to coat evenly. Top with crumbled feta cheese. Serve immediately or refrigerate for 30 minutes for enhanced flavor.

# Expert Suggestions:

01 -
  • The creamy dressing coats every vegetable perfectly without making the salad heavy
  • It comes together in under 25 minutes but tastes like something from a restaurant
  • You can prep everything ahead and toss it right before serving
02 -
  • Letting the corn cool completely before mixing prevents the dressing from separating
  • The salad tastes even better after sitting for 30 minutes as flavors meld
  • Grilling the corn first adds a smoky depth that takes this to the next level
03 -
  • Pat thawed frozen corn dry with paper towels to prevent watery dressing
  • Taste and adjust the lime and chili powder before serving
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