Pin Last summer my neighbor hosted a block party and someone brought this corn salad that I could not stop eating. I cornered the cook in the kitchen and she laughed while explaining how she throws it together in twenty minutes. Now it is my go to whenever I need something that looks impressive but requires zero actual effort.
I made this for a friend who claims to hate corn salads and she went back for thirds. The combination of cool cucumbers with sweet corn and that tangy creamy dressing somehow works like magic. It has officially become my most requested potluck dish.
Ingredients
- 2 cups fresh corn kernels: Fresh corn tastes best here but frozen works fine if you are in a pinch just thaw it really well
- 1 medium English cucumber: English cucumbers have thinner skin and fewer seeds which keeps the texture perfect
- 1 cup cherry tomatoes: These pop with sweetness against the creamy dressing
- 1/2 medium red onion: Finely chop this so you get little bites of sharp flavor throughout
- 1/4 cup fresh cilantro: Totally optional but it adds that fresh brightness that ties everything together
- 1 cup feta cheese: The salty creaminess takes this from good to absolutely can not stop eating
- 1/3 cup mayonnaise: Greek yogurt works too if you want to feel slightly better about all that cheese
- 1/3 cup sour cream: This creates the perfect velvety texture for the dressing
- 2 tablespoons lime juice: Fresh lime makes such a difference here and brightens the whole dish
- 1 teaspoon chili powder: Start here then add more if you like things with a little kick
- Salt and black pepper: Season generously because the vegetables need that punch
Instructions
- Cook the corn:
- Boil those kernels for 5 to 7 minutes until they are tender but still have some bite then drain and cool completely
- Prep the vegetables:
- Toss the cooled corn with cucumber tomatoes onion and cilantro in your biggest bowl
- Make the dressing:
- Whisk together the mayo sour cream lime juice chili powder and plenty of salt and pepper until silky smooth
- Bring it together:
- Pour that creamy dressing over the vegetables and fold everything together gently
- Finish and serve:
- Sprinkle the crumbled feta on top and serve right away or chill for half an hour if you have time
Pin This showed up at every single backyard gathering we hosted last season. Something about that street corn flavor combination makes people hover around the bowl until it is gone.
Making It Your Own
Grilling the corn first adds this incredible smoky depth that takes the salad somewhere completely different. I have also added diced avocado when I wanted something more substantial and it was a total game changer.
Serving Suggestions
This works beautifully alongside anything coming off the grill but it also holds its own as a light lunch with some tortilla chips. Last week I served it with fish tacos and my husband kept calling it the perfect summer meal.
Storage and Meal Prep
The salad keeps well in the fridge for about two days though the corn softens slightly over time. I like to add the feta fresh when serving leftovers to keep that nice crumbly texture intact.
- Store in an airtight container and give it a good stir before serving again
- The cilantro darkens a bit but the flavor stays bright and fresh
- Bring it to room temperature for about fifteen minutes before serving for the best taste
Pin Every time I make this someone asks for the recipe and that is really all the endorsement a summer salad needs.
Recipe FAQ
- → Can I use frozen or canned corn instead of fresh?
Yes, you can substitute fresh corn with canned corn (drained well, no cooking needed) or frozen corn (thawed and patted dry). Fresh corn provides the best texture and sweetness, but both alternatives work well in this dish.
- → How long does this salad keep in the refrigerator?
This salad is best served immediately or within 24 hours. The vegetables may release water and become slightly soggy if stored longer. Keep refrigerated in an airtight container and add the dressing just before serving if making ahead.
- → What can I substitute for feta cheese?
You can use crumbled goat cheese, cotija cheese for a more authentic Mexican flavor, or omit cheese entirely for a dairy-free version. Each alternative provides a different salty, creamy element to the dish.
- → Is there a lighter alternative to the mayonnaise-based dressing?
Yes, you can replace mayonnaise and sour cream with Greek yogurt for a lighter, protein-rich version. The yogurt still provides creaminess while reducing calories and fat content significantly.
- → Can I make this vegan?
Absolutely. Use plant-based mayonnaise, vegan sour cream or yogurt, and dairy-free cheese or nutritional yeast. The lime-chili flavor profile remains delicious and satisfying without any animal products.
- → What dishes pair well with this salad?
This salad complements grilled meats, fish tacos, burrito bowls, or Mexican-style main courses. It also works well as a dip with tortilla chips or as a light standalone meal for lunch.